Hard Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the butter and sugar to a cream and gradually add the whites of the eggs beaten to a stiff froth; add the flavoring and heap on a small butter dish, sprinkle with grated nutmeg and serve cold.
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Ingredients
- ¼ Cupful of Butter
- A Cupful of Powdered White Sugar
- The Whites of 2 Eggs
- A Teaspoonful of Vanilla Grated Nutmeg
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