Rum Sauce for Ice Cream
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 130. The excerpt below is the record exactly as published.
Rum Sauce for Ice Cream. — Pour two tablespoons of best Ja- maica rum over the well beaten yolk of one egg, very slowly, HOW WE COOK IN TENNESSEE. 227 GRAND PRIZE (The highest honor) Awarded to Flavoring Extracts At the ST. LOUIS EXPOSITION. For sale by all representative grocers beating hard all the time ; add one cup of powdered sugar and the stiffly beaten white of egg
Cook this with the app: pantry check, scaling, and the assistant.