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Sauce

Nice Pudding Sauce

A sauce made from eggs, sugar, butter, and boiling water, flavored to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and butter 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

Prepare

  1. Beat the eggs and sugar together until well combined.

  2. Melt the butter in the boiling water by placing it in a bowl over the kettle.

Combine and serve

  1. Just before serving, pour the hot liquid over the egg and sugar mixture, stirring briskly.

  2. Add flavoring to taste.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 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 richness, and thicken the sauce as the hot liquid partly cooks them.
Sugar
Adds sweetness and helps the eggs blend into a smooth base.
Butter
Adds fat for richness and a smooth, silky mouthfeel.
Egg white
Adds extra protein to help give the sauce body and a lighter texture.

The step that matters

Pouring the hot liquid into the eggs. If the hot liquid is added too quickly or not stirred, the eggs can cook unevenly and scramble into lumps. Pouring slowly while stirring briskly spreads the heat evenly, so the eggs thicken into a smooth sauce.

“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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