vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hard Sauce
From Cookery for every household, 1914
Serves 8
This sauce should be served piled up in a little fancy glass or china dish. Sometimes the stiffly whipped white of an egg is stirred into the mixture.
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
Nutrition per serving
227Calories
0 gProtein
57 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol17 mg
Sodium1.4 mg
Potassium3.5 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol1 g
Water3.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 312. The excerpt below is the record exactly as published.
Hard Sauce J tea-sp. vanilla. 1 dessert-sp. brandy. 2 oz. fresh butter. I lb. castor or icing sugar
Cook this with the app: pantry check, scaling, and the assistant.