Hard Sauce

Name: Hard Sauce
Yield: 2 servings
Ingredients: 1 cupful butter; 2 cupfuls powdered sugar; j of a cupful of white wine; the juice of a lemon

From Cookery and housekeeping, 1882

Serves 2

Brandy may be used instead of white wine.

Presented as published in 1882. 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 and housekeeping (1882) by Reeve, Henry Mrs., page 165. The excerpt below is the record exactly as published.

Hard Sauce. 1 cupful butter ; 2 cupfuls powdered sugar ; Stir till of the consistency of cream ; then mix in j of a cupful of white wine, and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.