Creme Samba Yon

Ingredients

• the yolks from six fresh eggs
• half a cupful of powdered sugar
• one cupful of rum
• A pint of champagne or sherry can be substituted

Method

1. 1

   Separate the whites from the yolks of six fresh eggs.

2. 2

   Put the yolks in a saucepan with half a cupful of powdered sugar and one cupful of rum.

3. 3

   Beat well together, put on a quick fire, and stir rapidly one way with a wooden spoon until it begins to thicken.

4. 4

   Then remove at once, or it will curdle.

5. 5

   Fold in the whites of the eggs beaten to a froth, pour into glasses and serve hot.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 29. The excerpt below is the record exactly as published.

CREME SAMBA YON — Separate the whites from the yolks of six fresh eggs. Put the yolks in a saucepan with half a cupful of powdered sugar and one cupful of rum. Beat well together, put on a quick fire, and stir rapidly one way with a wooden spoon until it begins to thicken. Then remove at once, or it will curdle. Fold in the whites of the eggs beaten to a 45 froth, pour into glasses and serve hot. A pint of champagne or sherry can be substi- tut

Cook this with the app: pantry check, scaling, and the assistant.