Hard Sauce
From Cookery for little girls, 1910
Serve a teaspoonful on each portion of pudding.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 36. The excerpt below is the record exactly as published.
HARD SAUCE Two kinds of sauce are nice for this pudding, served together. A hard sauce is made by cream- ing one-half cupful of butter in one cupful of fine sugar, adding half teaspoonful of brandy or vanilla and one teaspoonful cream
Cook this with the app: pantry check, scaling, and the assistant.