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Definition of Hard sauce
1. Noun. Butter and sugar creamed together with brandy or other flavoring and served with rich puddings.
Lexicographical Neighbors of Hard Sauce
Literary usage of Hard sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Home Cook Book: A Collection of Practical Receipts by Expert Cooks (1905)
"Test it by slipping in the pudding a thin knife. If the pudding does not stick
to the knife it is done. Serve with hard sauce. ..."
2. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"hard sauce. $4 cup butter. }3 teaspoon lemon extract. 1 cup powdered sugar.
% teaspoon vanilla. Cream the butter, add sugar gradually, and flavoring. ..."
3. The Rumford Complete Cookbook by Lily Haxworth Wallace, Rumford Chemical Works (1908)
"hard sauce % cup butter. 2 tablespoons boiling water. 1 cup powdered sugar.
Flavoring to taste. Beat the butter in a bowl till creamy, then add half of the ..."
4. Virginia Cookery-book by Mary Stuart Smith (1912)
"hard sauce. PUFF PASTE. ONE quart of flour, half a pound of butter, half a pound
of lard, half a teaspoonful of salt. Fine, flaky pastry is much more easily ..."
5. The New England Cook Book by Helen Saunders Wright (1912)
"hard sauce Blend ^ cup of well-beaten butter with 1 cup of fine sugar, beat until
creamy. Flavor with a few drops of vanilla, beat again. ..."
6. Lessons in Cookery by Frances Elizabeth Stewart (1919)
"One authority asserts that the mixture is less likely to curdle if honey is
substituted for sugar in the hard sauce. 3. Stiffly beaten white of egg is ..."
7. Desserts and Salads by Gesine Lemcke (1896)
"hard sauce (with Cherries).—Make a hard sauce with the yolks of 2 eggs and put
... Strawberry hard sauce.—Stir 2 tablespoonfuls butter to a cream with 1 cup ..."
Other Resources:
