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Eggnog Sauce for Frozen Pudding

A sweet, alcoholic sauce made with eggs, sugar, whisky, cream, Jamaica, brandy, and rum, served over frozen pudding.

From an old cookbook · modernised transcription
By Colville, Jessie Henderson. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Brandy and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,340 recipes. Both carry acetoin, which smells butter, cream. The science ↓

Eggnog Sauce for Frozen Pudding

Ingredients

Directions

Prepare the eggs

  1. Beat 2 eggs separately.

  2. Add 2 tablespoonfuls of sugar, ½ cupful of whisky, and ½ pint of cream.

Make the mixture

  1. Add 1 teaspoonful of Jamaica and 1 teaspoonful of brandy and rum.

  2. Beat the yolks for ten minutes, then add the sugar and beat ten minutes longer.

  3. Pour the whisky over the eggs and sugar; add the cream and let it drain, fold in the beaten whites, to serve.

  4. Add rum and brandy, beat, and add to egg mixture; keep on ice until ready.

Nutrition, whole recipe (rough)

127Calories
6 gProtein
5 gFat
13 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Brandynot 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 Colville, Jessie Henderson. [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.

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. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  2. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Eggs
Yolks enrich and thicken the sauce, while beaten whites lighten its texture.
Sugar
Sweetens the sauce and helps the beaten yolks become thick and smooth.
Cream (in the method)
Adds richness and a smooth, silky body to the sauce.
Whisky (in the method)
Adds warmth and a strong aroma to the sauce.
Brandy
Adds fruity aroma and depth of flavour to the sauce.

The step that matters

Folding in the beaten whites. Beaten egg whites hold air that keeps the sauce light. Stirring or beating them in vigorously knocks out that air, so fold them in gently with a spatula until just combined.

“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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