Hard Sauce II

Name: Hard Sauce II
Ingredients: 1/2 cupful brown sugar; 2 tablespoonfuls cream or milk; 1/2 cupful butter; 1 teaspoonful vanilla; 1 teaspoonful lemon juice

From A text-book of cooking, 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 126. The excerpt below is the record exactly as published.

HARD SAUCE II | cupful brown sugar 2 tablespoonf uls cream or milk \ cupful butter 1 teaspoonful vanilla or 1 teaspoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.