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Hard Sauce

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. ¼ cup butter, ½ cup powdered sugar, ½ teaspoonful lemon or vanilla, or a little nutmeg.
  2. Rub the butter to a cream in a warm bowl;
  3. add the sugar gradually, then the flavoring.
  4. Back it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass.
  5. Keep it on ice till very hard;
  6. or pile it lightly on a small fancy dish and you may call it snowdrift sauce.