Brandy Sauce

Ingredients

• Two cups of powdered sugar
• 1/2 cup of butter beaten to a cream
• 1 wine glass of brandy
• a dash of nutmeg
• a dash of cinnamon

Method

1. 1

   Warm butter slightly, work to a cream with the sugar and spices.

2. 2

   Beat hard and leave until wanted.

3. 3

   Add brandy when ready to serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 161. The excerpt below is the record exactly as published.

Brandy Sauce. Two cups of powdered sugar, % cup of butter beaten to a cream, 1 wine glass of brandy. Add enough water to moisten sugar ; when nearly done add the butter, and just before serving, the brandy. Chocolate Sauce. One pint of milk, ^ pint of Baker's chocolate, % cup o£ sugar. Cook in double boiler; stir until smooth. 266 KENTUCKY BECEIFT BOOK. Sauce for PuddingB or Rolls. One and one-half cups brown sugar, 1% cups water, 1 table- spoon butter, 1 heaping teaspoon flour. Put sugar and butter in pau and brown, then add water and flour ; cook until of right consistency. Sauce. One pint of brown sugar, 1 heaping tablespoon of butter. Blend together, then put in a bowl, place in a pan of hot water, stirring constantly. Add a little cream, when of right consistency remove from fire and add a wine glass of sherry or brandy. Bauoe. One cup of strawberries, 1 orange, 1 banana, juice of 1 lemon,. 2 teaspoons of grated cocoanut, 1 cup of sugar, 1% cups of water, 2 teaspoons of arrow root. Mix sugar and arrow root; add water and boil 5 minutes, then add fruit cut in small pieces, a little orange or lemon, and cook 5 minutes. Set on ice. Brandy Sauce. Two cups of powdered sugar, ^ cup of butter, 1 wine glass of brandy, a, dash of nutmeg and cinnamon. Warm butter slightly, and work to a cream with the sugar, and spices. Beat hard' and leave until wanted. Add brandy when ready to serve. Wine Sauce. One cup granulated sugar, 1 cup boiling water, 1 dessertspoon butter, 1 heaping teaspoon of cornstarch. Make cornstarch into a paste with cold water, then add to sugar and boiling water, and butter. Boil 10 minutes. Eemove from fire, and when cool, add % cup of brandy or wine. A Rich Sauce. One cup butter, 2 cups of powdered sugar, % cup sherry wine. Cream butter, add sugar gradually, then add the wine which must be hot, a little at a time, % teaspoon grated nutmeg. Place' the bowl in a pan of hot water, and stir for 3 minutes. The sauce should be smooth. Sauce For Pudding. • "Whites of 2 eggs, 1 large coffee cup of granulated sugar, 1 heaping tablespoon of butter. Beat eggs to a stiff froth, add sugar and butter. Stir until it begins to boil. Remove from fire, flavor with sherry wine or lemon. Sweet Sauce. One cup powdered sugar, 1 cup of creamed butter, 1 egg beaten separately, 1 cup of boiling water. Put in bowl and cook in pan of hot water. When ready to serve, add 2 tablespoons of whisky, or flavor with lemon. KENTUCKY BEGEXPT BOOK. 267 Hard Sauce. Cream 4 ounces of butter, and 4 ounces of granulated sugar to- erether. When light, grate a little nutmeg on top, and set in ice box 1 hour to chill. Two tablespoons wine or brandy may be stirred in, when ready to serve. Strawberry Sauce. Cream 1 heaping tablespoon of butter, add gradually 1% cups of powdered sugar, and the beaten white oJ 1 egg. Beat until very light, and just before serving add 1 pint of mashed strawberries. Caramel Sauce. Brown in a skillet, 1 pint of light brown sugar, and dissolve in % pint of hot water. Cook a few minutes, until it thickens. Sugar Sauce. One cup granulated sugar, 1 cup of water, 1 dessertspoon but- ter, 1 dessertspdon flour, 1 teaspoon lemon juice. Mix ingredients, cook in bowl over hot water, until of good consistency. Rum Sauce. Three tablespoon^ of sugar, 1% tablespoons of flour, 1^ cups of milk, 1 wine glass of rum. Mix flour and sugar together with a lit- tle milk, then add rest of milk. Cook in bowl over hot water, until of right consistency. Add rum after removing from the fire. Plain Sauce. One cup granulated sugar, % cup of water, 1 dessertspoon but- ter. Mix well and boil until the consistency of syrup. Flavor with lemon or vanilla. Custard Sauce. One pint of new miljk, 1 cup granulated sugar, 2 eggs, flavor with brandy or wine. Heat milk to boiling point, gradually add the beaten eggs, and sugar, flavor and put over hot water to cook until of good consistency. Sauce for Cake. One cup granulated sugar, 1 egg, 1 dessertspoon butter, 1 table- spoon flour, 2 tablespoons of cold water. Beat all together, and pour in i^ pi^t boiling milk or water. Cook in china bowl, over hot water, until of good consistency. Hard Sauce. % One cup granulated sugar, % cup butter. Cream butter until light, then add the sugar. Flavor sauce with rum, or juice of fresh strawberries or raspberries. Serve with cakes or delicate puddings. 268 KENTUCKY RECEIPT BOOK. Jelly Sauoe. Melt 2^ tablespoons jelly and 2^ tablespoons sugar in sauce- pan over boiling water. Then add 2 dessertspoons butter, with 1 teaspoon cornstarch, which must be made into a paste with cold water. Let sauce come to boiling point. Keep warm until ready to serve. Sauce For Pudding. One heaping teaspoon cornstarch, rub smooth in cold water. Prepare in a coffee cup, adding slowly boiling water until the cup is full, add a pinch of salt and set on back of range. Beat together 1 cup of sugar and 1 egg in a china bowl. Add slowly the corn- starch, stirring well. Flavor with brandy, vanilla or lemon. If served hot, place on back of range. If preferred cold, set on ice until wanted. • Oocoanut Sauce. Scald 1 pint of dessicated oocoanut, and leave for 6 hours. Then remove cream carefully from the surface, and put in a cold bowl, heat rapidly, add gradually 1 cup of powdered sugar, and a dash of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.