Hard Sauce
From Domestic science, principles and application, 1914
This sauce is great for topping desserts.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 117. The excerpt below is the record exactly as published.
Hard Sauce }4 c. butter % tsp. vanilla 1 c. powdered sugar ^ tsp. lemon extract
Cook this with the app: pantry check, scaling, and the assistant.