vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hard Sauce
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Whipped cream or the beaten whites of eggs may be added during the creaming to make a lighter sauce.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 60. The excerpt below is the record exactly as published.
HARD SAUCE. I lb, powdered sugar. 8 ozs. batter, a little mace, the grated rind and juice of half a lemon; flavor of rum, brandy or vanilla
Cook this with the app: pantry check, scaling, and the assistant.