Hard Sauce
From Luncheons, 1902
Yolk or whipped white of an egg may be added.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 40. The excerpt below is the record exactly as published.
HARD SAUCE Hard sauce is made of butter, sugar, and flavoring. Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the ice- box to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce. To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or six drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.