Recipe: Brandy or Wine Sauce, No. 2

Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water. Beat butter and sugar to a CREAM, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy. Place the bowl in hot water and stir till smooth and frothy.

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