HOT SPICED RUM
From La cuisine creole, 1885
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 99. The excerpt below is the record exactly as published.
HOT SPICED RUM. Two lumps of sugar, two wineglasses boiling water, one wineglass Jamaica rum, a little butter — abont as much as you can put on a dime; cloves and allspice
Cook this with the app: pantry check, scaling, and the assistant.