Hard Sauce
From The pudding and pastry book, 1900
This sauce is excellent with plum puddings.
Presented as published in 1900. 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 The pudding and pastry book (1900) by Elizabeth Douglas, page 18. The excerpt below is the record exactly as published.
Hard Sauce 2 ozs. butter 2 ozs. castor sugar | tea-spoon vanilla 1 table-spoon brandy
Cook this with the app: pantry check, scaling, and the assistant.