Hard Sauce
From A simple course in home economics for rural schools, 1916
As a variation, add the white of 1 egg beaten stiff and 2-3 cups of crushed fruit such as strawberries, grated raw apple, or prunes.
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 45. The excerpt below is the record exactly as published.
Hard Sauce. 6 T. butter — thoroughly cream, add gradually 1 C. powdered sugar (granulated may be used), add 1 t. lemon or vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.