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Dessert

Golden Pudding Sauce

A sweet sauce made by mixing egg yolks, sugar, and boiling milk, flavored with lemon.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Golden Pudding Sauce

Ingredients

Directions

  1. Take the yolks of three eggs.

  2. Stir in one-half cupful of sugar.

  3. Pour this into a pint of boiling milk.

  4. Flavor with lemon.

  5. Set in a cool place.

Nutrition, whole recipe (rough)

276Calories
14 gProtein
13 gFat
25 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 thicken the sauce as their proteins set in the hot milk.
Milk
Forms the liquid base that the yolks thicken into a sauce.
Sugar
Adds sweetness and balances the richness of the yolks.

The step that matters

Pouring the yolk mixture into the boiling milk. Egg proteins set when heated, so the yolks can turn grainy or curdle if they are not dispersed quickly and evenly through the hot milk.

“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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