Rum Sauce | Passover Dish | Kosher Diet Food Recipe
RUM SAUCE
Beat yolks of two eggs with a tablespoon of sugar, and a small cup of cold water, a wineglass of rum and the juice of a lemon, and bring to boiling point, stirring all the time.
The two whites of eggs may be whipped very firm and spread over the pudding just before serving.
The two whites of eggs may be whipped very firm and spread over the pudding just before serving.
Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum