{"id":3898,"slug":"hard-sauce","title":"HARD SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup butter.","Sherry wine, brandy or vanilla.","1 cup powdered sugar.","Nutmeg."],"ingredients_norm":["butter","sherry wine brandy or vanilla","powdered sugar","nutmeg"],"steps":["Cream butter, add sugar slowly, stirring constantly (this gives sauce a fine, smooth grain).","Flavor as desired and pass through pastry bag and rose tube onto serving dish.","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:31534:151","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"77fb9efa1fde8c65e19992d4134c012087166f090937422b30846bc95b15d3da","created_at":"2026-08-02T15:46:45Z","updated_at":"2026-08-02T15:46:45Z","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/hard-sauce"}