Hard Sauce
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 21. The excerpt below is the record exactly as published.
HABD SAUCE. Beat a quarter of a i)ound of butter to a cream, then stîr into ît half a pound of pulverîzed whîte sugar, and 48 LA CUISINE CREOLE. beat it nntil it is light. A wineglass of wine or brandy may be added. Grate nutmeg over it.
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