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Hard Sauce

Name: Hard Sauce
Yield: 1 servings
Ingredients: Cream butter and powdered sugar together, a quarter of a pound each; a quarter of a pound of powdered sugar; rub some of the sugar on a lemon; put in some of the juice also

From Virginia Cookery-book, 1884

Serves 1

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.

Hard Sauce. (Mrs. ChevalliS.) Cream butter and powdered sugar together, a quarter of a pound each ; rub some of the sugar on a lemon to impart flavor to it, and put in some of the juice also

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