[Sca-cooks] period hard sauce?

[Terry Decker]

The hard sauce isn't period and my question was directed at the cake rather 
than the sauce.  Having now had a piece, I can say it is a variant of pound 
cake.  I vaguely remember pound cake as being very late period or just out 
of period and we discussed it here yea many years ago.

Bear


> Bear said:
> <<< Marquesote is a type of cake whose recipe I found in a Mexican 
> cookbook.
> I've tossed one together for a luncheon today, but I was wondering about
> its' antecedents and whether anyone has encountered something similar  in 
> the
> Spanish corpus.  Other than the baking powder, which gives it a little 
> more
> lift, the ingredients and preparation are reminding me of a historical
> recipe of which I can not recall the source or the precise details. >>>
>
> and at the end:
> <<< Sprinkle with confectioners sugar or serve with hard sauce. >>>
>
> I'm assuming "hard sauce" means a sweet sauce which contains a  distilled 
> alcohol of some type.
>
> Do we know of any "hard sauces" in period?  It seems unlikely since we 
> seem to have a hard time documenting cordials and distilled alcoholic 
> beverages other than as medicinals, although admittedly the line  between 
> just food/drink and medicinals is blurry.
>
> We have a fair amount of documentation of beer and ale being used as a 
> food ingredient (1) or being added to food, but I don't know about 
> distilled alcohol.
>
> Thanks,
>   Stefan