Rum Sauce for the Pudding
From Colonial recipes, from old Virginia and Maryland manors, 1907
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 Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 17. The excerpt below is the record exactly as published.
RUM SAUCE FOR THE PUDDING Six eggs, yolks and whites
Cook this with the app: pantry check, scaling, and the assistant.