Hard Sauce (Sauce dure)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with sweet hot steamed pudding.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.
Hard Sauce ( Sauce dure) Put half cup butter in a small saucepan; with a wooden spoon stir until very creamy; add one cup of sifted confectionery sugar — a little at a time; stir very rapidly until smooth; add the white of a half egg, two tablespoons good strong cognac or brandy
Cook this with the app: pantry check, scaling, and the assistant.