Hard Sauce
From The universal cookery book, 1887
Recipe from The Every-day Cook-Book.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 69. The excerpt below is the record exactly as published.
Hard Sauce. Beat to a cream a quarter of a pound of butter, add gradually a quarter of a pound of sugar ; beat it until very white ; add a little lemon-juice, or grate nutmeg on top
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