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Hard Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Make in fan shape.
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.
hard sauce or sterling sauce. 1 C. chopped suet i/o C. molasses iy2 C. milk 3 C. flour 1 t. soda Mix and sift drv ingredients. STEELING SAUCE. % C. butter 1 t. vanilla 1 C. brown sugar 4 T. milk Cream butter. Add sugar gradually, and milk and flavoring slowly to prevent separation. LABORATORY COOK BOOK. 161 CHOCOLATE BREAD PUDDING. 2 C. bread crumbs y2 C. sugar 3 C. scalded milk % t. salt 1 egg 1 sq. chocolate, melted Scald milk, break bread in small pieces, pour on milk, add sugar, salt, egg well beaten. Let stand 1 hour, then bake until slightly firm. HARD SAUCE. 1 C. confectioner's sugar 1-3 C. butter 1-3 t. vanilla
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