Hard Sauce

Ingredients

• 1 cup butter
• 1 cup powdered sugar
• 1 teaspoon milk
• 1 teaspoon vanilla
• sprinkle with nutmeg

Method

1. 1

   Stir 1 cup butter in a mixing bowl rapidly until it becomes creamy, add gradually 1 cup powdered sugar and 1 teaspoon milk.

2. 2

   Beat with a spoon until the sauce becomes even in texture and light, then add 1 teaspoon vanilla, beat long enough to mix it thoroughly, sprinkle with nutmeg and place on ice till ready to serve.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 33. The excerpt below is the record exactly as published.

1 teaspoon vanilla extract and serve. This sauce may be used on hot gingerbread (Recipe No. 6), cake (Recipe No. 8), bread pudding (Recipe THE GALLEY GUIDE 94 No. 103), Indian pudding (Recipe No. 104), or on apple sauce (Recipe No. 101). 1109 — Hard Sauce. Stir CUP butter in a mixing bowl rapidly until it becomes creamy, add gradually 1 cup powdered sugar and 1 teaspoon milk. Beat with a spoon until the sauce becomes even in texture and light, then add I teaspoon vanilla, beat long enough to mix it thoroughly, sprinkle with nutmeg and place on ice till ready to serve. Serve with Indian pudding (Recipe No. 104). mo — Egg Sauce. Add to White Sauce (Recipe No. 1113) 1 chopped hard-boiled egg to each cup of sauce. Serve on boiled fish. hi 1 — Tomato Sauce. Melt 3 tablespoons butter with 3 tablespoons flour, well stirred, and add x/\ teaspoon salt and tea¬ spoon pepper. To this add *4 can tomatoes which have been cooked in a saucepan 15 min. with a slice of onion and pressed through a strainer. Serve with pork chops or other meat as desired. 1 1 12 — Tartar Sauce. Mix 1 tablespoon vinegar, 1 teaspoon lemon juice, 14 teaspoon salt and 1 tablespoon Worcestershire sauce and heat in a double boiler. Melt *4 cup but¬ ter separately, cook till brown and pour through a strainer into first mixture, stir well and serve with scallops or fish. RECIPES 95 ii 13 — White Sauce. Melt in a saucepan 2 tablespoons butter, stir well and add gradually ip£ tablespoons flour which has been thoroughly mixed with %. teaspoon salt and a pinch of pepper. Stir constantly and add gradually 1 cup very hot milk. When boiling point is reached boil sauce 2 min. and serve. If a richer sauce is desired substitute cream for milk. 1 1 14 — Hollandaise Sauce. 2 yolks of eggs 14 cup butte

Cook this with the app: pantry check, scaling, and the assistant.