Hard Sauce
From Crescent cook book, 1920
Presented as published in 1920. 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 Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.
HARD SAUCE Beat 14 cup of butter to a cream, gradually beat in 1 cup of sugar and press into a dome on a glass or china plate. Grate a little nutmeg over the top.
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