Hard Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 75. The excerpt below is the record exactly as published.
hard sauce. Sauce : — Rub one quarter cup butter to a cream with one cup powdered sugar, add a tablespoon lemon juice and beat light. Excellent made with fresh peaches. PEACH SHORTCAKE. Make a rich biscuit dough. Bake in two layers. Butter and put layer of well sweetened peaches be- tween the layers and serve with cream. PLUM PUDDING. Mrs. Chauncey Sherrick. Miss Katharine Phelps. One cup bread crumbs, two cups flour, one cup of suet chopped fine, one and one-half cups brown sugar, one cup sweet milk, one cup raisins, one teaspoon soda, one-half teaspoon each of cloves , salt and cinna- mon. Steam two hours. PLUM PUDDING. Mrs. P. A. Baldwin. One cup finely chopped beef suet, two cups bread crumbs, one cup molasses, one cup chopped and seed- ed raisins, one cup well washed eurants, one tea- spoon salt,, one teaspoon each of cloves, cinnamon,, allspice and soda, one cup of milk, and flour enough to make a stiff batter. Put into well greased pudding mold and steam not less than four hours. ENGLISH PLUM PUDDING. Mrs. J. Shultz. One pound each of finely chopped suet, sugar, cur- rants, stoned raisins, two pounds soaked bread, six well beaten eggs, one teaspoon of salt, two teaspoons of baking dowder, one grated nutmeg ; mix all to- gether thoroughly ; take a square piece of cotton cloth, dip in scalding hot water, flour it well and lay 156 PUDDINGS it over a pan, place the pudding- in the cloth and tie it closely ; put it in a pot of boiling water for five hours. Have boiling hot water ready to fill the pot as it boils away, so as not to let it get below boiling heat. Sauce :— One cup sugar, half cup butter beat to a cream, a teacup boiiing water, two teaspoons flour scalded together ; flavor to suit taste. ENGLISH PLUM PUDDING. Mrs. E. I. Camm. One pound suet (shredded and chopped fine), one pound bread crumbs, one pound sugar, one pound raisins (seeded), one pound currants, one-fourth pound citron, one-fourth pound candied lemon peel one pint milk, eight eggs, three tablespoons cinna- mon, two tablespoons cloves, one tablespoon mace, one nutmeg, one teaspoon soda. Put in a well buttered mould and steam eight hours. Serve with hard sauce. Hard Sauce : — Two cups sugar, one-haif cup butter beaten to a cream, yolks of two eggs ; flavor with lemon
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