Burgundy and Port Wine Cup

Ingredients

• 1 quart burgundy
• 1 quart port
• 1 quart water
• 1 lb. sugar
• 1 pint rum
• 1 doz. whole cloves
• 8 oranges

Method

1. 1

   Make a syrup with the sugar and water; let infuse with the cloves and the peel of two oranges.

2. 2

   Add to the mixture and serve.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 105. The excerpt below is the record exactly as published.

quarts water, i quart cream, 2 lbs. sugar, ^^^ prepared forms and frozen cups; also in I lb. powdered cocoa or chocolate, vanilla. "^'"""^ ''^"'' baskets. Make the cocoa with the sugar and water into , ^ ""^^ ^^'"°° ^" "'"> °°'y ^ ^^^'^ ^^^""^ °* syrup; cool, add cream and vanilla flavor; freeze '^°\°°f' °' ^ <:°°^bmation of several fruit ices is as usual. " ^ ™^'' caterers as the foundation for the 778 —CLARET FRAPP6 difierent frozen punches. An Italian or other ICED PUNCH * meringueisadded, also the liquors, before serving. 3 quarts of claret, i quart of water, 1^ lbs. sugar, 1° "'her places, . light sherbet is used for 6 oranges cut in slices, a few sticks of cinnamon. P"°<=tes. which require no additional meringue, 4 lemons. adding the liquors only. Make sugar and water into a hot syrup and let }^ ''^^^ ^™ ^^^- ^^^ ^° each gallon of ice after infuse with the cinnamon for one hour. Let cool '' '^ frozen an Italian Meringue (see No. 95), or and mix with the lemon juice and wine. Strain anoAer cold meringue made from six to eight into punch bowl, which should have a large piece ^'^''^s of eggs and one pound of powdered sugar; of ice in il to cool the contents, and serve with a °' ^^^ ^^^ amount of sugar in syrup form. The slice of orange in each glass. liquors should be added gradually, otherwise it 770 -WHITE WINE FRAPPfe T"^*^ ''^"'^ ^^^ '"^ '° "^'' *°° '■^P''^'y- t" '" 779. WHllJi WlJNh. ±.KAPPE. pfjg^ required to freeze the Punch for a short 2 quarts wme 2 quarts water. i}i lbs. sugar, time after the liquors are added, this causes much the juice of 6 lemons, and 4 oranges cut in slices. i„3, „f ^^^^^^ ^^^ ^^^^l^ ^^ prevented as much Mix wine and water and lemon juice cold with gg possible 1 the sugar; ice in a bowl, same as in No. 778. and '784-ROMAN PUNCH. serve with a slice of orange. »r.i. -n -r, ^ ■ -.t^ , , The Roman Punch is without doubt the first 780. — CLARET CUP. and original frozen punch made. Introduced 4 quarts claret, x quart mineral water, i lb. sugar, from Rome to other parts of Europe, it has been }i pint brandy, V pint curacoa, the juice of 4 for a century the only frozen punch known, from lemons, the rind of one large cucumber, which in later years the other frozen punches 4 oranges cut in slices. have originated. The name has been very much Mix the ingredients and let infuse for half an abused, and a tasteless sherbet, flavored with a hour before serving. Cool in a bowl same as in cheap rum or brandy is placed on bills-of-fare as No. 778. and serve with a slice of orange. the genuine article. 781.— BURGUNDY AND PORT WINE CUP. ROMAN PUNCH. No. i. I quart burgundy, i quart port, i quart water. Prepare a Lemon or Pineapple Ice, add for each I lb. sugar, i pint rum. i doz. whole cloves, gallon of Ice one quart of dry white wine and one 8 oranges

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