vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brandy Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
Brandy Sauce. After beating a cupful of butter to a cream, gradually beat into it two cupfuls of powdered sugar ; then slowly add a gill of brandy. Set the bowl in which the mixing has been done into a basin of boiling water, and stir the sauce until it begins to grow creamy, — say for about two minutes. Grate a small quantity of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.