Rum Sauce
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 270. The excerpt below is the record exactly as published.
rum sauce, letting it soak well into the sponge. Rum Sauce. Heat four tablespoonfuls of cream to boiling point in a bain marie. Take the pan out and whip the yolks of four eggs with a large tablespoonful of white sugar in it. When well mixed and the sugar melted put in the bain marie again and whip for about twenty minutes. 676 K.H.C.'s Add three glasses of Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.