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Dessert

Yellow Sauce for Puddings

A yellow sauce made with butter, powdered sugar, eggs, and sherry, served over puddings.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 4 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 ↓

Yellow Sauce for Puddings

Ingredients

Directions

  1. Cream ¼ cup of butter.

  2. Add gradually 1 cup powdered sugar.

  3. When light, add gradually the yolks of 3 eggs, and whites of 2 beaten light.

  4. Flavor with sherry.

  5. Stand in bowl in pan of boiling water.

Nutrition, whole recipe (rough)

229Calories
6 gProtein
17 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
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 Jacqueline Harrison Smith (ed.). 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. 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. Sugar + eggtop 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

Butter
Creamed with sugar to create a light, smooth base for the sauce.
Powdered sugar
Sweetens the sauce and helps the creamed butter become light and fluffy.
Eggs
Enrich and thicken the sauce as they set gently over the hot water.

The step that matters

Stand in bowl in pan of boiling water. Egg yolks thicken gently at moderate heat. Too much heat can curdle them, so the bowl should sit over simmering water rather than direct heat.

“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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