CookEat Recipe

Hot Rum Sauce for Puddings

Name: Hot Rum Sauce for Puddings
Ingredients: 120 Millilitre Water — Cold water; source unit: millilitre; 57 Gramme Sugar — Sugar; source unit: gramme; 1 Lemon rind — Lemon rind; 3 Tablespoon Jamaica rum — Jamaica rum; source unit: tablespoon; 1 Teaspoon Cognac — Cognac; source unit: teaspoon; 1 Teaspoon Butter — Butter; source unit: teaspoon; 0.125 Teaspoon Vanilla extract — Commercial vanilla extract, modern estimate for four drops; source unit: teaspoon; 1 Cinnamon stick — Small cinnamon piece; 0.25 Teaspoon Arrowroot — Arrowroot, estimated from one saltspoon; source unit: teaspoon

A warm rum, lemon and cinnamon sauce lightly thickened with arrowroot. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0041. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use commercial vanilla extract instead of making the high-proof No. 3236 essence. Serve hot; boiling does not establish that all alcohol evaporated. Limites : Lemon-rind size and cinnamon-piece mass are not specified; sauce volume after simmering is unmeasured.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Combine water, sugar, lemon rind, rum, Cognac, butter, vanilla and cinnamon in a small saucepan. Stir and bring just to a simmer.
Step 2
Whisk in arrowroot evenly and simmer gently for the printed one and a half minutes until slightly thickened. Remove the lemon rind and cinnamon. Pour into a clean sauceboat and serve hot, separately from No. 39 puddings.

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