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Sauce

Cabinet Pudding Sauce

A sauce made from egg yolks, butter, sugar, wine, lemon juice, lemon peel, and spice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wine and lemon are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,157 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cabinet Pudding Sauce

Ingredients

Directions

Prepare

  1. Whip the egg yolks lightly.

  2. Express the juice of the lemon and grate a little of the peel.

Make the sauce

  1. Mix the sugar and butter together.

  2. Add the egg yolks, spice, and lemon juice to the mixture.

  3. Beat for fifteen minutes.

  4. Stir in the wine and mix well.

  5. Immerse the mixture in a saucepan of boiling water, beating while it heats.

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. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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

Egg yolks
Thicken the sauce as they heat and give it a rich, smooth body.
Sugar
Adds sweetness and balances the acidity of the lemon and wine.
Butter
Adds fat for a smooth, silky mouthfeel.
Wine
Adds flavour and liquid to thin the sauce.
Lemon juice
Adds acidity and bright flavour that cuts the richness of the yolks and butter.

The step that matters

Heating the mixture in boiling water while beating. Egg yolks set when heated, so constant beating over gentle heat keeps the mixture smooth and thickened rather than scrambled or curdled.

Swap the lemon

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

  1. Vanillafits better
  2. Lemonthe original
  3. Applefits about as well
  4. Figfits about as well

Fit is the average pairing score against egg, butter, sugar, wine. 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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