Hard Sauce
From Student's manual in household arts, 1915
The stiffly beaten white of an egg may be beaten into the sauce after the flavoring has been added to make it lighter.
Presented as published in 1915. 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 Student's manual in household arts (1915) by Martha L. Metcalf, page 52. The excerpt below is the record exactly as published.
Hard Sauce. ^ C. butter | t. lemon extract 1 C. powdered sugar | t. vanilla spk. nutmeg
Cook this with the app: pantry check, scaling, and the assistant.