I don't like it either - but it's the booze in it that turns me off. I just don't like the taste of rum.
It sure has been around for a long time. This early recipe came out of a 16th century cookbook from the Tudor days called "A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes":
To make Pyes - Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take thefattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.
(Looks like it could have been written by some of the folks who post at this site)
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mamie4 5/14/03