tag:blogger.com,1999:blog-24170237.post855310824656750324..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Brandy, Rum, or Hard?The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-24170237.post-21060732893469824522011-09-19T15:38:20.831+10:002011-09-19T15:38:20.831+10:00Hi Catherine, as Fay says - i usually think of it ...Hi Catherine, as Fay says - i usually think of it as spreadable rather than pourable. I agree with Fay too, on the sanctions to apply to the ' friend' who dissed your Mum's recipe. If she called hard sauce, then hard sauce it is. Anyone so pedantic about a dish that someone has cooked for them does not deserve the honour.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-72431870565080258962011-09-19T14:11:08.400+10:002011-09-19T14:11:08.400+10:00Hi Catherine,
I've always thought Hard Sauce w...Hi Catherine,<br />I've always thought Hard Sauce was the butter, sugar beaten with grog like in TOF's post. Yours sounds like a beautiful light grog custard - almost sabayon-like. I hope you removed your Mum's 'hard sauce' from your tactless guest's vicinity and offered her plain cake.Fayhttps://www.blogger.com/profile/13677166575196846260noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-27357229932238849472011-09-18T22:46:44.388+10:002011-09-18T22:46:44.388+10:00I made an apple brandy cake last night for a neigh...I made an apple brandy cake last night for a neighborhood get together. I always make what I call a "hard sauce" to put over this with some bourbon in it. One of the guests questioned me about my sauce. She said this is not a "hard sauce". It kind of took me back as it was my moms recipe that I have been making for some 30 years. The recipe is butter, sugar, and milk coming to a boil, then beating in egg yolks and egg whites (separately), then adding a spirit of your choice. Any thoughts?Catherinehttps://www.blogger.com/profile/00969879211915146259noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-53480588871294469772011-05-12T07:29:29.612+10:002011-05-12T07:29:29.612+10:00Thsnks hailey, you may very well be right - it mak...Thsnks hailey, you may very well be right - it makes sense, I think, that it might be related to sugar importing.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-6266979408799830652011-05-06T01:19:01.676+10:002011-05-06T01:19:01.676+10:00erm maybe because west cumbrian ports were involve...erm maybe because west cumbrian ports were involved in transatlantic trade???? Whitehaven was at the peak of trade in the top 5 ports in England, Molasses and sugar etc were brought over as part of the trade primarily from virginiahaileyhttps://www.blogger.com/profile/16220735259151105491noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-34779091009684004242009-12-19T14:40:27.221+10:002009-12-19T14:40:27.221+10:00Thanks Chris, for your very informative comments. ...Thanks Chris, for your very informative comments. Dont you love this internet sharing?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-28195042528990594652009-12-19T09:52:15.262+10:002009-12-19T09:52:15.262+10:00Great post as usual!
Perhaps I might shed a littl...Great post as usual!<br /><br />Perhaps I might shed a little light on the use of a Caribbean liquor (i.e. Rum) in northern England.<br /><br />The old British Navy, as well as number of private trading concerns, were well-acquainted with rum. <br /><br />The Navy actually had its own stocks of rum in order to accomodate the rum rations its sailors recieved (up until the early 1970's at least). This was a very strong ("Navy strength"; ~57% ABV) distillate generally imported from Jamaica (sometimes Barbados & Guyana too) and was often aged in warehouses along the docks of the Thames.<br /><br />Private concerns involved with the Caribbean trade also engaged in similar practices. Around 1800 a new section of the Port of London, called the West Indies Docks was completed, to better accomdate the sugar (and sugarcane spirits) traffic that was moving through England at the time.<br /><br />As for why rum was so popular as far north as Cumberland, I couldn't rightly say. Though rum was fairly cheap & very prevalent during the 18th and 19th centuries, so its likely that the product merely found its way up there...<br /><br />More information on rum during these periods can be found in Wayne Curtis's excellent book "And a Bottle of Rum":<br /><br />http://www.amazon.com/gp/product/0307338622/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1400051673&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1M978TC8K1BSYY7XSNZC<br /><br />Cheers!Chris Stanleyhttps://www.blogger.com/profile/18029981658585665962noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-59055708373931259502009-12-18T09:39:37.016+10:002009-12-18T09:39:37.016+10:00I couldnt agree more, Fay! My mother in law makes ...I couldnt agree more, Fay! My mother in law makes the pudding for our Christmas, and very good it is too (complete with coin charms)The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1464431559583520802009-12-18T07:13:30.731+10:002009-12-18T07:13:30.731+10:00Rum, Nutmeg, sauce or butter,it doesn't matter...Rum, Nutmeg, sauce or butter,it doesn't matter to me as long as there is plenty of pudding to sop it all up!Fayhttps://www.blogger.com/profile/13677166575196846260noreply@blogger.com