Hard Sauce
From A text-book of cooking, 1915
Presented as published in 1915. 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 text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 17. The excerpt below is the record exactly as published.
Hard Sauce. Care should be taken in grating lemon rind. Only the thin yellow portion should be used as flavoring. HARD SAUCE \ cupful butter 1 teaspoonful vanilla 1 cupful powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.