Foods of England - Hard Sauce

Hard Sauce

Sauces and Spicery

A cold dessert sauce made by creaming butter and sugar with rum, brandy, whiskey, vanilla or other flavouring. Brandy Butter is one form of Hard Sauce.

'Morton's Sixpenny Almanack' of 1876 which recommends it as an accompaniment to Apple and Tapioca Pudding.

Original Receipt from 'Northampton Mercury' - Saturday 20 July 1889

Hard Sauce. Rub together one cupful of butter, two cupfuls of sugar, with about one cupful of milk, add by the tablespoonful till it is all smooth as wax. This takes fully one hour. Flavour to taste.

Original Receipt from 'Newcastle Courant' - Saturday 29 December 1894

[of Pear Pudding] Serve with Hard Sauce, which is made follows: Wash half a cupful of butter until the salt is nearly all out of it, then beat it cream, adding gradually a cupful powdered white sugar, and the well-whisknd white one egg- When the sauce is very light and whites flavour daintily either with little extract of vanilla, with a of wine.

Original Receipt from 'Western Gazette' - Friday 05 December 1930

Many people like hard sauce. Beat up a quarter of a pound of butter with the same quantity of castor sugar, then add a quarter of a pound of ground almonds. Last of all stir in three tablespoonfuls of brandy.

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