vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hard Sauce
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 58. The excerpt below is the record exactly as published.
Hard Sauce. Stir to a cream a quarter of a pound of butter and two coffee* eups of sifted sugar ; when perfectly light, add a glass of inne and beat it well in ; heap and shape it nicely on a glass dish^ and grate nutmeg over the top ; or you may heap it in a cone ind curl it over with the handle of a spoon ; begin at the bottom, 122 COOKERY FROM EJTERj.ENOE. mn the spoon-liuidle in half an inch deep and torn it down- wards ; do this in rows all ihe way np to the top; then grate nntmeg over it. * Cnatard Sanoe. Sweeten a pint of milk with white sugar, beat the yolks only of two eggs qnite light, mix gradually with the milk ; set the ▼essel in another of boiling water, and stir over the fire nntU it begins to stick to the spoon ; take it off, flavor with vanilla (if you use the essence, two teaspoonsful), and set it in a oool place for a couple of hours before dinner ; serve in a silver, glass or Ohina eream-pitcher. To be eaten with blancmange, boiled rioe or any cold dessert. * CurrantJelly Sauce. Melt in a sauce-pan over the fire a teacup^l of currant jelly, add to it a tablespoonftil of butter ; stir well together, pour in a glass of wine
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