A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This sauce is very nice flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff.
Preserved exactly as written in the original source
Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light
Add flavoring to taste
Modern guidance to help you succeed with this vintage recipe
This is a classic hard sauce where beating butter and sugar together creates an emulsion through mechanical action, incorporating tiny air bubbles that give the sauce its signature light, creamy texture. The high ratio of sugar to butter creates a semi-stable mixture that remains spreadable when chilled but firm enough to hold its shape. The sugar crystals partially dissolve in the butter's moisture, creating a smooth yet structured consistency that melts luxuriously on hot desserts.
Hard sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator. Let stand at room temperature for 10-15 minutes before serving to soften slightly for easier spreading.
Store in an airtight container in the refrigerator for up to 2 weeks. The sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving. Do not store at room temperature for more than 2 hours.
AI-generated tips from Chef Cecil's culinary database
Hard sauce can be made up to 1 week in advance. Store in an airtight container in the refrigerator. Let stand at room temperature for 10-15 minutes before serving to soften slightly for easier spreading.
Store in an airtight container in the refrigerator for up to 2 weeks. The sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving. Do not store at room temperature for more than 2 hours.
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