{"id":3913,"slug":"brandy-sauce","title":"BRANDY SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup butter.","1 cup confectioners' sugar.","Whites 2 eggs beaten stiff.","1/8 teaspoon salt.","2/3 cup heavy cream whipped stiff.","2 tablespoons brandy.","1 tablespoon Jamaica rum.","Grating nutmeg."],"ingredients_norm":["butter","confectioners' sugar","whites eggs beaten stiff","salt","heavy cream whipped stiff","brandy","jamaica rum","grating nutmeg"],"steps":["Cream butter, add sugar gradually, stirring constantly.","Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt.","Fold in cream and sprinkle with nutmeg."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:166","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"bc6c9cb504fdade2da2a7cefb12593dbc24fbf89df0a2a8e3573bd0aad7c980a","created_at":"2026-08-02T15:47:05Z","updated_at":"2026-08-02T15:47:05Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brandy-sauce"}