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Dessert

Strawberry Sauce

A sauce made from butter, sugar, egg white, and mashed strawberries, served over baked puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 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 ↓

Strawberry Sauce

Ingredients

Directions

  1. Cream the butter and sugar together.

  2. Add the beaten egg white and mix well.

  3. Stir in the thoroughly mashed strawberries.

  4. Serve over baked puddings.

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.

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 trap air and give the sauce a smooth, rich body.
Sugar
Creams with the butter and sweetens the sauce.
Egg white
Beaten in to add lightness and help bind the sauce.
Strawberries
Provide the main fruit flavour, colour and moisture.

The step that matters

Creaming the butter and sugar. Beating them together until light traps air in the fat, which gives the sauce a smooth, airy texture. Under-creamed butter leaves the sauce dense and grainy.

“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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