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Dessert

Floue Pudding Sauce

A sauce made from sugar, butter, flour, egg white, 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: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Floue Pudding Sauce

Ingredients

Directions

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

  2. Add the flour and mix until smooth.

  3. Stir in the beaten egg white.

  4. Slowly pour in the boiling water while stirring quickly.

  5. Add your choice of flavoring.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Sugar
Adds sweetness and helps the butter cream into a soft base.
Butter
Adds fat and richness, giving the sauce a smooth, rounded mouthfeel.
Flour
Thickens the sauce as its starch swells in the hot liquid.
Egg white
Adds body and a light, airy texture to the sauce.

The step that matters

Pouring in the boiling water. Starch in flour can clump when hot liquid hits it all at once. Pouring slowly while stirring quickly spreads the starch evenly, so the sauce thickens smooth instead of lumpy.

“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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