Hard Sauce
From Student's manual in household arts, 1915
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. Cottage Pudding. 1 T. butter 2 C. flour i C. sugar 3 t. baking powder 1 egg i t. salt f C. (?) milk. 1. Mix by either cake method or batter method of mixing. Mixture should be a soft drop batter. 2. Bake in a shallow pan in moderate oven. 3. Cut in squares and serve hot with vanilla or lemon sauce. See Exercise XIV for Vanilla Sauce. Brown Betty,. 4 C. sliced apples i C. brown sugar 2 C. soft bread crumbs I t. cinnamon ^ C. water i t. nutmeg I lemon, juice and i C. butter grated rind 1. Melt the butter and stir the crumbs into it. 2. Mix sugar, cinnamon, nutmeg and lemon rind. 3. Put one-third of the crumbs into a buttered baking dish. 4. Add one-half the apples: 250 FOOD AND COOKERY 5. Sprinkle with one-half the mixed sugar and spices, add one-half the water and lemon juice. 6. Eepeat. Cover with the remaining crumbs and bake about forty-five minutes. Cover at first to prevent crumbs browning too fast. 7. Serve with cream and sugar or lemon sauce. Hard Sauce. ^ C. butter | t. lemon extract 1 C. powdered sugar | t. vanilla spk. nutmeg
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