vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hard Sauce
From The national course in home economics, 1917
Serves 2
Recipe by P. W. B.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 204. The excerpt below is the record exactly as published.
HARD SAUCE. Beat well together a teacupful of sugar and one-half teacupful of but- ter. Flavor to taste. Shape into a pyramid and place on a fancy dish. Soft sauce is made by adding to the above the yolk of one Qgg, beating well, and stirring sugar, butter and egg into a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.