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Rum Butter

Name: Rum Butter
Yield: 16 servings
Ingredients: Roll out 3lbs. of the softest, brownest sugar; grate over it two nutmegs; two teaspoonfuls of cinnamon; Melt ilb. of butter; Add two wineglassfuls of rum

From The King's College Hospital book of cooking recipes, 1907

Serves 16

Used in Westmorland at christenings.

Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 64. The excerpt below is the record exactly as published.

Rum Butter. ( Used in Westmorland at christenings.) Roll out 3lbs. of the softest, brownest sugar; when free from lumps, put into a large dish, and grate over it two nutmegs and two teaspoonfuls of cinna- mon. Melt ilb. of butter in a pan, and pour it (not too hot) over the sugar, stirring very quickly. Add two wineglassfuls of rum

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