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Dessert

Nice Pudding Sauce

A sweet sauce made with eggs, sugar, butter, and boiling water.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Nice Pudding Sauce

Ingredients

Directions

  1. Beat three eggs and the white of one additional egg with one heaping cupful of sugar until well combined.

  2. Take one cupful of boiling water and a piece of butter the size of an egg; let the butter melt in the water by setting it in the top of the teakettle.

  3. Just as you serve the sauce, pour the liquid onto the sugar and eggs, stirring briskly; flavor to taste.

Nutrition, whole recipe (rough)

229Calories
6 gProtein
17 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
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 Chippewa Falls, Wis. Episcopal church. Ladies aid society. [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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Eggs
Provide structure and body, thickening the sauce as it combines with the warm liquid.
Sugar
Adds sweetness and bulk, and helps stabilize the beaten eggs.
Butter
Adds richness and a smooth, fat-based mouthfeel to the sauce.

The step that matters

Pouring the hot liquid onto the eggs. Adding the boiling liquid too slowly or without stirring can make the eggs scramble or cook unevenly. Pouring steadily while stirring briskly gently warms the eggs so the sauce stays smooth.

“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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