Recipes

Hard Sauce

Recipe No. 488 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Sauces

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 488 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Butter — 3 pounds (1½ No. 56 dippers)
  • Sugar, granulated — 6½ pounds (3¼ No. 56 dippers)
  • Vanilla — 3 ounces (6 mess kit spoons)

Directions

  1. Stir butter until soft; add sugar gradually.
  2. Stir mixture until light and fluffy. Add vanilla; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Butter — 3¾ oz Sugar, granulated — 8⅓ oz Vanilla — about 1½ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 488, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.