Coffee Sauce Recipe by Ruth Paget
Makes 1 ½ cups
Ingredients:
-1/2 cup softened butter
-1 cup confectioner’s sugar
-2 teaspoons instant coffee
-1/4 cup water
Steps:
1-Mix softened butter with confectioner’s sugar.
2-Dissolve 2 teaspoons instant coffee in ¼ cup water.
3-Beat the butter mixture with the instant coffee mixture.
Use this sauce to frost cakes, cover steamed puddings, and frost warm gingerbread.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
