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Dessert

Sauce' for Cracker Pudding

A butter, sugar, and cream sauce for serving with cracker pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Sauce' for Cracker Pudding

Ingredients

Directions

Prepare

  1. In a bowl, cream the butter and sugar together until light and fluffy.

  2. Add the cream or milk and mix well.

Make the sauce

  1. Place the mixture in a saucepan set in water over medium heat.

  2. Stir continuously until the sauce thickens.

  3. Flavor to taste as desired.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and a smooth, creamy mouthfeel to the finished sauce.
White sugar
Provides sweetness and, when creamed with butter, traps air for a lighter texture.
Cream or rich milk
Supplies moisture and fat, giving the sauce body as it heats and thickens.

The step that matters

Stir continuously until the sauce thickens. Setting the mixture in water over medium heat gentles the warming, and constant stirring spreads heat evenly. This helps prevent the dairy from scorching on the pan base or curdling and turning grainy as it thickens.

“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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