Hard Sauce
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.
HARD SAUCE. Wash half a cup of butter till the salt is nearly all out of it; then beat it, gradually adding a cup of powdered sugar; and the beaten white of one egg; when it is all very light and white, flavor either with a teaspoonful of Sweet Sauces, 2 3 1 vanilla powder or extract, or with a tablespoonful of wine
Cook this with the app: pantry check, scaling, and the assistant.