Hard Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Beat the butter to a cream.
  2. Add the sugar gradually.
  3. Beat well.
  4. Then add the brandy, a very little at a time.
  5. Pile the sauce lightly on a dish and keep it on ice until required.
  6. This sauce is excellent with plum puddings.
Original Text
Hard Sauce 2 ozs. butter 2 ozs. castor sugar ¹⁄₂ tea-spoon vanilla 1 table-spoon brandy Beat the butter to a cream. Add the sugar gradually. Beat well. Then add the brandy, a very little at a time. Pile the sauce lightly on a dish and keep it on ice until required. This sauce is excellent with plum puddings. [Pg 84]
Notes
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