vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hard Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 8
This may be shaped in various fancy forms and arranged on the pudding.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 47. The excerpt below is the record exactly as published.
hard sauce. Hard Sauce Cream ^ c butter, then add very gradually ij^ c pow- dered sugar or I c granulated. Beat well until the mix- ture is light and creamy. Now add the flavoring, i t vanilla or a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.