Hard Sauce
From Principles of cooking, 1914
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 Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.
Hard Sauce. Hard Sauce. — Cream one third cup of butter; add one cup of powdered sugar gradually ; add one fourth teaspoon of flavoring
Cook this with the app: pantry check, scaling, and the assistant.