One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a CREAM. Add the sugar gradually and when very light add the wine, which has been made hot, a little at a time, a teaspoonful of grated nutmeg. Place the bowl in a basin of hot water and stir for two minutes. The Sauce should be smooth and foamy.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)