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Dessert

White Wixe Sauce

A sauce made with flour, sugar, cinnamon, wine, and eggs, served with steamed pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and cinnamon are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 17,341 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

White Wixe Sauce

Ingredients

Directions

Make the sauce

  1. Mix flour, sugar, and cinnamon in a bowl.

  2. Add wine and stir until combined.

  3. Beat the eggs in a separate bowl.

  4. Mix the beaten eggs with the wine mixture.

  5. Heat over medium heat, stirring with an egg beater until it foams, but do not let it boil.

  6. Pour into a large dish and continue beating until nearly cold.

Serve

  1. Serve with steamed pudding.

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. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cinnamon + winetop 14% of all pairs
    Smell alikelow
    Cooked together2,170 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Their proteins set when gently heated, thickening the sauce and giving it body.
Flour
Its starch swells in the warm liquid, thickening the sauce and giving it structure.
Wine
Provides the liquid base and a tart, fruity flavour that balances the sweetness.
Sugar
Adds sweetness and rounds out the acidity of the wine.

The step that matters

Heat gently without boiling. Egg proteins set when heated, so boiling or overheating can curdle the eggs and leave a grainy texture. Stirring constantly and keeping the heat moderate lets the sauce thicken smoothly.

Swap the cinnamon

How well each one fits the dish's main ingredients (flour, sugar, wine, egg):

  1. Cinnamonthe original
  2. Jalapenofits about as well
  3. Nutmegfits less well
  4. Tarragonfits less well

Fit is the average pairing score against flour, sugar, wine, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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