Brandy Sauce

Ingredients

• Four table-spoonfuls of butter
• Two eggs (whites only)
• One cupful of powdered sugar
• Four table-spoonfuls of brandy
• Four table-spoonfuls of boiling water

Method

1. 1

   Rub the butter to a cream, gradually add the sugar, and beat until white and light.

2. 2

   Then add the whites one at a time, beating all the while.

3. 3

   When ready to serve, add the brandy and boiling water, set the bowl containing the sauce in a basin of hot water over the fire, stir until light and creamy, and serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 191. The excerpt below is the record exactly as published.

BRANDY SAUCE. F'our table-spoonfuls of butter. Two eggs (whites only). One cupful of powdered sugar. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water

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