Angelica Punch

Ingredients

• 2 cups California angelica wine
• 2 cups hot water
• 1 cup sugar
• 1 cup stemmed raisins
• 1 lemon
• 2 whites of eggs
• 2 tablespoonful of powdered sugar

Method

1. 1

   Chop the raisins, grate half the rind of the lemon, squeeze in all of the juice, pour the hot water to them, add the sugar, and stir until dissolved.

2. 2

   Strain the flavored syrup into a freezer, rub the most of the raisin pulp through as well.

3. 3

   Add the wine and freeze.

4. 4

   When nearly frozen whip the two whites and the powdered sugar together till thick, add them to the punch and finish freezing.

5. 5

   Serve in stem glasses.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 48. The excerpt below is the record exactly as published.

Angelica Punch. 2 cups Cahfornia angelica wine. 2 cups hot water — a pint. 1 cup sugar J pound. 1 cup stemmed raisins — J pound. 1 lemon. 2 whites of eggs and 2 tablespoonful of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.