Instructions: Bring the cider to a gradual boil in an enamel saucepan, while browning the croutons in butter. Salt and pepper croutons and keep them warm. Skim the cider and keep warm.

Crack the eggs in a bowl and beat them to a froth while adding the sugar, cream, flour and rum, a little at a time to avoid lumps. Grate in the nutmeg and add the cinnamon. Return the cider to the fire, and whisk vigorously while pouring in the cream mixture slowly. Cook for a minute or two, stirring constantly, until the soup is piping hot and creamy. Garnish with croutons and serve.

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