Creamy and Hard Sauce

Ingredients

• one fourth cup of butter
• one half to one cup powdered sugar
• two tablespoons rich fruit syrup
• two to four tablespoons thick cream

Method

1. 1

   Cream the butter, add powdered sugar slowly, beat in fruit syrup and thick cream gradually.

2. 2

   Serve hot by standing the bowl over boiling water until melted and creamy, or serve cold.

3. 3

   For hard sauce, omit cream and chill until firm.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.

Creamy and Hard Sauce Cream one fourth cup of butter, add slowly one half to one cup powdered sugar, beat in gradually two tablespoons rich fruit syrup, or any fresh fruit juice, and two to four tablespoons thick cream

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