Rum baba the idea of soaking a dried Gugelhupf (a cake roughly similar to the baba and common in Alsace-Lorraine when he arrived there) or a baba with alcoholic spirit. Another version is that when Stanislaus brought back a baba from one of his voyages it had dried up. Nicolas Stohrer, one of his pâtissiers (or possibly just apprentice pâtissiers at the time), solved the problem by adding Malaga wine, saffron, dried and fresh raisin and crême pâtissière. The writer Courchamps stated in 1839 that the descendants of Stanislaus served the baba with a saucière containing sweet Malaga wine mixed with one
Rum ration sea and the staging of a mock funeral in a training camp. In place of the rum ration, sailors were allowed to buy three cans of beer a day and improved recreational facilities. While the rum ration was abolished, the order to "splice the mainbrace", awarding sailors an extra tot of rum for good service, remained as a command which could only be given by the Monarch and is still used to recognise good service. Rum rations are also given on special occasions: in recent years, example included the 100th anniversary of the Canadian Royal Navy in 2010 and after