vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hard Sauce for Plum Pudding
From The Blue grass cook book, 1904
Serves 2
Some prefer a mixture of whisky and rum to the brandy.
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.
HARD SAUCE FOR PLUM PUDDING Cream a cup of butter and work into it 2 cups of powdered sugar. Season with 2 tablespoons French brandy and a scant teaspoon of vanilla. Beat the white of an egg
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