Rum Sfiuce
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 13. The excerpt below is the record exactly as published.
Rum Sfiuce. Mix together one-half quantity of hard sauce and one-half quantity of stock sauce, add one small glass of rum
Cook this with the app: pantry check, scaling, and the assistant.