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Rum Sauce

A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).

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A historical recipe

The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

  1. one cup milk
  2. one cup sugar
  3. one teaspoonful cornstarch wet
  4. one teaspoonful rum

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Boil one cup milk with one cup sugar;
  2. add one teaspoonful cornstarch wet with cold milk.
  3. Just before removing from fire add one teaspoonful rum.
  4. Serve hot.
  5. Mrs.
  6. Wolff

Plating

Cookware for this recipe

  • Saucepan
Source Public domain in the USA
Credit

From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.