Hard Sauce
From Purity flour cookbook, 1917
This sauce is particularly nice with steamed puddings.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.
HARD SAUCE 5 cup butter. i cup powdered sugar. 2 teaspoon lemon, vanilla, or a little nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.