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Raspberry Sauce

A sauce made from eggs, flour, raspberry juice, sweetener, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raspberry Sauce

Ingredients

Directions

Make the sauce

  1. Beat the eggs until smooth.

  2. Add the flour and raspberry juice, then sweeten to taste.

  3. Pour the mixture into a saucepan and heat over medium, stirring constantly until it thickens.

Serve

  1. For a cold pudding sauce, whip the raspberry juice with the cream and pour over the pudding.

  2. Serve immediately.

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 + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Flour + raspberrytop 20% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 heated, thickening the sauce and giving it body.
Flour
Its starch swells with heat and helps thicken the sauce and stabilise it.
Raspberry juice
Provides the main fruity flavour and tartness, along with the liquid base of the sauce.
Cream
Adds richness and fat, giving the sauce a smoother, softer mouthfeel.

The step that matters

Heat over medium while stirring constantly. Egg proteins can scramble and curdle if the mixture overheats or sits still, so gentle, constant stirring keeps the sauce smooth as it thickens.

Swap the raspberry

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

  1. Raisinfits better
  2. Vanillafits better
  3. Avocadofits about as well
  4. Raspberrythe original

Fit is the average pairing score against egg, flour, cream. 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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