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1800s Cooking Tips and Recipes
Hard Sauce - Beat one-fourth of a poiund of butter to a cream, adding gradually one cup of powdered sugar. When white and light add the unbeaten white of one egg, beat for five minutes. Sprinkle over it a little nutmeg and stand away to harden.
The Ladies' Home Journal, June 1898
Hard Sauce - Beat one-fourth of a poiund of butter to a cream, adding gradually one cup of powdered sugar. When white and light add the unbeaten white of one egg, beat for five minutes. Sprinkle over it a little nutmeg and stand away to harden.
The Ladies' Home Journal, June 1898
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