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Dessert

Plain Pudding Sauce No. 2

A cold pudding sauce made with milk, sugar, corn starch, and egg whites.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 4 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 ↓

Plain Pudding Sauce No. 2

Ingredients

Directions

Make the sauce

  1. Stir a heaping teaspoonful of corn‑starch, which has been moistened with a little cold milk, into a pint of boiling milk, and stir for five minutes, or until it is well cooked.

  2. Add three quarters of a cupful of sugar, and remove from the fire.

Finish and serve

  1. When the mixture is cold, flavor it.

  2. Just before serving, beat in the whipped whites of two eggs.

  3. Serve at once.

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 Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. Sugar + eggtop 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

Milk
Forms the liquid base that the cornstarch thickens into a sauce.
Corn‑starch (in the method)
Thickens the boiling milk into a smooth, creamy sauce as it cooks.
Sugar
Sweetens the sauce and balances its flavor.
Eggs
Whipped whites are folded in at the end to lighten the sauce's texture.

The step that matters

Cooking the cornstarch in the boiling milk. Cornstarch thickens only when heated in liquid long enough to fully cook, so stirring for the full five minutes ensures a smooth, properly set sauce rather than a thin or starchy one.

“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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