Hard Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 340. The excerpt below is the record exactly as published.
Hard Sauce (for puddings). — Cream 6 ozs. of butter until light and white as possible ; then stir in gradually the same weight of finely pulverized white sugar. It looks very inviting made up into the shape of a little pyramid thickly strewn with grated nutmeg. In addition, you may use at pleasure vanilla or any other seasoning
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