Hard Sauce
From Recipes (Good Luck Margarine, 1927), 1927
If desired, add 0.5 cup crushed drained fruit.
Presented as published in 1927. 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 Recipes (Good Luck Margarine, 1927) (1927) by John F. Jelke Co, page 9. The excerpt below is the record exactly as published.
% cup Jelke GOOD LUCK Margarine Evaporated Milk 1% cup sugar Few grains salt 14 teaspoon vanilla 1. Melt chocolate over hot water, add GOOD LUCK, sugar, and water and stir until sugar is dissolved. 2. Boil until it forms a very soft ball when tried in cold water. 3. Add evaporated milk, salt and vanilla. Serve hot or cold. Recipe makes 34 cup sauce. HARD SAUCE YZ eup Jelke GOOD LUCK 1 cup confectioner’s sugar Margarine 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.