Hard Sauce
From Six little cooks, 1910
Can be made richer with wine or lemon juice.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 56. The excerpt below is the record exactly as published.
hard sauce, though liquid sauce is equally admissible." "How do you make hard sauce, Aunt Jane?" " Why, did I never tell you? Then you must have the recipe for it straightway." No. 156 — HARD SAUCE. Beat to a cream one cup butter, to which add three cups powdered sugar. Beat long and hard, then place upon a small dish and smooth into shape with a knife- blade dipped in cold water. It is made richer by having AUNT JANE'S COOKING CLASS. 169 half a cup of wine, or the juice of a lemon, or both, beaten up with it When smooth, grate nutmeg
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