{"id":4521,"slug":"hard-sauce-3","title":"Hard sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["three-quarters of a pound of sweet butter","one pound of sugar","the white of an egg","lemon, vanilla or a little brandy"],"ingredients_norm":["quarters of pound of sweet butter","sugar","egg white","lemon vanilla or little brandy"],"steps":["Put in a bowl three-quarters of a pound of sweet butter, one pound of sugar, the white of an egg, and flavor with lemon, vanilla or a little brandy.","Work into a cream.","Put into a pastry bag with a tube, and dress on a pan in small round shapes.","Place in the ice box to get hard."],"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/39550","source_ref":"pg:39550:w17:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"da318efbeb7c04aebb7ebeb1aff941f557a2f9771b1108a71e93c557e3f7ccee","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-3"}