vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hard Sauce No. 1
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.
HARD SAUCE No. 1 Vi cup butter 1 teaspoon vanilla or 1 cup powdered sugar 1 tablespoon lemon juice Grated nutmeg Cream the butter and add the sugar gradually, beating until very light. Then add the flavoring; beat well and shape it in a mound on a glass dish. Grate a little nutmeg over the top and set in a cool place until needed. HARD SAUCE No. 2 1/2 cup butter
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