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Dessert

Pudding Sauce

A sweet sauce made with sugar, butter, milk, and eggs, used for pudding.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 11 ingredients
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Pudding Sauce

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pudding Sauce

Ingredients

Directions

Make the base

  1. Beat one cup of sugar and half cup of butter until light.

  2. Add grated rind of half a lemon and pour in one cup of boiling milk.

  3. Let stand twenty minutes.

Make the sauce

  1. Scald half cup of milk.

  2. While scalding, beat half cup of sugar and one egg very lightly.

  3. Pour in milk, add flavor, and let stand over the steam of a teakettle for fifteen or twenty minutes.

  4. Combine two cups of sugar, two-thirds of a cup of butter, two teaspoons of flour, white of one egg, and one-half pint of boiling water.

  5. Place in a pan of boiling water and stir until thickened.

  6. Flavor to taste.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Adds sweetness and body to the sauce.
Butter
Adds richness and a smooth, velvety texture.
Flour
Starch thickens the sauce as it heats.
Milk
Provides moisture and creaminess to the sauce.
Egg
Egg proteins help thicken and enrich the sauce as it heats.
Lemon rind (in the method)
Adds bright citrus aroma.

The step that matters

Stir until thickened over boiling water. Flour starch and egg proteins thicken the sauce gradually as heat rises. Steady stirring keeps the sauce smooth and prevents lumps or scorching on the pan bottom.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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