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Rum Rings

Name: Rum Rings
Yield: 2 servings
Ingredients: twelve ounces of the finest flour; half a pound of butter; the crumbled yolks of four hard-boiled eggs; a quarter of a pound of castor sugar; a liquor-glassful of Kirsch, or rum; just enough milk to make the whole into a stiff dough

From Soyer's standard cookery, 1912

Serves 2

Keep for two or three days in a tin before eating.

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 243. The excerpt below is the record exactly as published.

Rum Rings. Sift twelve ounces of the finest flour, and mix thoroughly with half a pound of butter and the crumbled yolks of four hard-boiled eggs. When well blended add a quarter of a pound of castor sugar and a liquor-glassful of Kirsch, or rum, with just enough milk to make the whole into a stiff dough

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