Hard Sauce
From The new Cakeoma recipe book, 1950
Presented as published in 1950. 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 The new Cakeoma recipe book (1950) by Latham & Company Limited, page 15. The excerpt below is the record exactly as published.
HARD SAUCE 4 oz. unsalted butter or margarine 2 oz. caster sugar 1 tablespoon ground almonds (optional) 1 tablespoon sherry 1 dessertspoon brandy
Cook this with the app: pantry check, scaling, and the assistant.