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Foam Sauce for Pudding

A light, airy sauce made from butter, sugar, water, cornstarch, egg white, and flavoring, used to top pudding.

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

Foam Sauce for Pudding

Ingredients

Directions

  1. Cream the sugar and butter together.

  2. Add the boiling water to the mixture.

  3. Dissolve the cornstarch in a little cold water and add it to the mixture.

  4. Fold in the beaten egg white last.

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 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

Butter
Adds richness and fat, and creaming it with sugar traps air for a light texture.
Sugar
Adds sweetness and, creamed with butter, helps build a light, airy base.
Boiling water
Forms the liquid base of the sauce and melts and dissolves the sugar and butter.
Egg white
Beaten and folded in, it creates a foam that gives the sauce its light, frothy texture.
Cornstarch
Thickens the sauce as it heats, because its starch swells and sets the liquid.

The step that matters

Fold in the beaten egg white last. Folding gently keeps the air trapped in the beaten egg white. Stirring or beating it in would deflate the foam and leave the sauce dense instead of light.

“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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