From The Gentleman's Companion by Charles H.
Baker(1939)
"HAROLD PETER'S HOT BUTTERED RUM
Anyone who has sailed with Pete-whether around the
world on PILGRIM, to EUROPE on the schooner LLOYD
BERRY, or south to Florida from Cape Cod on some ship
like our own MARMION, as we did, remembers his
magnificent tattooed masterpieces, haunch, paunch,
back and chest, and his Hot Buttered Rums at the end
of a cold, wet, Fall chance. Our first introduction to
them was running from Woods Hole to New York, one late
October day, with the wind whipping up a dry
nor'easter, and our new main trys'l pushing us along
close to nine knots
Into each average sized glass put a teaspoon of brown
sugar, a twist of lemon peel, a teaspoon lemon juice,
four to six whole cloves, and a spoon. Take a "futt"
dish and heat water on the galley stove-and in case we
don't remember Pete's definition of that time-honoured
bit of New England addenda, a futt dish is the flat
tin handless sort of pan we see on top of bullet
heating stoves down east, to keep the air humid.
Actually any pot does as well.
To each glass donate two ponies of Barbados, or any
stout rum - two ounces full - adding boiling water to
taste, stir, and with the spoon which has kept the
glass from cracking, slide in one teaspoon of butter
on top. Drink as butter becomes wholly melted...When
getting really fancy for Harbour Furl Company, Pete
may float a spoon of rum on top, and set aflame, but
not for anyone less than a full Commodore!
WORDS to the LIQUID WISE No. IX, on the EXCELLENCE of
ALLSPICE in HOT RUM DRINKS
To vary the usual clove and nutmeg add half a
teaspoon of allspice to the next hot toddy. The
results is quite aromatically happy."
From The King's Bread-2nd Rising: cooking at Niagara
1726-1815 (1989):
HOT BUTTERED RUM
2 Gallons Cider
1 Pint Maple Syrup
1/3 lbs. Butter
2 Quarts Dark Rum
Mix cider and syrup. Bring to boil. Add butter and
remove from the fire. Add rum and serve. DO NOT ALLOW
TO REBOIL. Makes about 50 6 ounce servings.
