Hard Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 161. The excerpt below is the record exactly as published.
Hard Sauce. Cream 4 ounces of butter, and 4 ounces of granulated sugar to- erether. When light, grate a little nutmeg on top, and set in ice box 1 hour to chill. Two tablespoons wine or brandy
Cook this with the app: pantry check, scaling, and the assistant.