Recipe: Brandy or Wine Sauce, Cold

Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly and work it to a light CREAM with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put into a mold to look nicely and serve on a flat dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)