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Dessert

Pudding Sauces

A collection of sweet sauces for pudding, made with butter, sugar, water, lemon, and various thickeners.

From an old cookbook · modernised transcription
By York, Neb. Presbyterian church. [from old catalog] · From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pudding Sauces

Ingredients

Directions

Make the sauce

  1. Beat together one half cup butter, one and one-half cups sugar, one egg, and juice of one lemon.

  2. Before serving, pour the mixture over one half pint boiling water.

  3. Heat a pint sweet cream slowly in a vessel set in a saucepan of boiling water, stirring often.

  4. When scalding hot, remove from the fire and add four heaping tablespoons sugar and a teaspoon nutmeg; stir for three or four minutes.

  5. Add the whites of two eggs, beaten stiff, or one whole egg, well beaten, and mix thoroughly.

  6. Add one teaspoon Eddy's Triple Extract of lemon or vanilla.

  7. Keep hot until ready to serve.

Make the cream sauce and finish

  1. Beat together two teacups confectionery sugar, half cup butter mixed to a cream, the beaten whites of two eggs, and a tablespoon Eddy's Triple Extract of vanilla.

  2. Set the mixture on ice to cool.

  3. To one pint of boiling water add one tea-cup granulated sugar, one tablespoon butter, a pinch of salt, and one tablespoon corn starch dissolved in cold water.

  4. Flavor with Eddy's Triple Extract of vanilla or nutmeg.

  5. Boil for half an hour until clear.

  6. If desired, add a tablespoon of any kind of jelly.

  7. Combine one cup boiling water, one and one-half cups sugar, a lump of butter, and one tablespoon corn starch.

  8. Treat the half cup butter and one and one-half cups sugar, then stir in one pint mashed strawberries.

Nutrition, whole recipe (rough)

808Calories
21 gProtein
25 gFat
125 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Lemonjuice of 1 lemon (48ml)12
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0
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 York, Neb. Presbyterian church. [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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Lemon + teatop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Corn + nutmegtop 10% of all pairs
    Smell alikemoderate
    Cooked together563 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Butter
Adds richness and a smooth, creamy body to the sauce.
Sugar
Sweetens the sauce and helps give it body when beaten with butter.
Eggs
Add structure and a light, airy texture when beaten into the sauce.
Corn starch
Thickens the boiled sauce so it turns clear and holds its body.

The step that matters

Boil the corn starch mixture for half an hour. Corn starch thickens only when it is fully heated in liquid; boiling until the sauce turns clear cooks out the raw starch taste and sets its thickness.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, cream, tea, corn, egg, nutmeg):

  1. Vanillafits better
  2. Lemonthe original
  3. Coconutfits about as well
  4. Figfits about as well

Fit is the average pairing score against butter, sugar, cream, tea, corn, egg, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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.

More pudding sauce recipes

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