Hard Sauce
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 73. The excerpt below is the record exactly as published.
Hard Sauce. Supper— Baked Tomatoes. Bread and Butter. Baked Pears. Cake. Tea. Hard Sauce. — Cream H cup of butter with a teacupful of pul- verized sugar and 2 tablespoonfuls of cream. Flavor with vamlla, and when arranged on Lhe plate grate a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.