Burgundy Punch

Ingredients

• two pounds of sugar
• two quarts of water
• the juice of six lemons
• the rind of one
• one piece of cinnamon stick
• one pint of claret
• a small glass of cognac
• a drop of red coloring

Method

1. 1

   Mix sugar, water, lemon juice, lemon rind, and cinnamon stick.

2. 2

   Let infuse for about two hours.

3. 3

   Freeze the mixture, then add claret, cognac, and red coloring.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 122. The excerpt below is the record exactly as published.

Burgundy punch Assorted cakes Coffee Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one tea- spoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold. Eggs, D'Uxelles. For individual portions, put in a buttered cocotte dish one spoonful of D'Uxelles (Jan. 11), break an egg on top, season with salt and pepper, put a little more D'Uxelles on top of the egg, then a little grated cheese and small bits of butter, and bake in oven until egg is set. Serve on a napkin. Omelet with parsley. Beat eight eggs, season with salt, pepper and chopped parsley, add a spoonful of thick cream, and cook in the usual manner. Burgundy punch. Two pounds of sugar, two quarts of water, the juice of six lemons and the rind of one, and one piece of cinnamon stick. Let the mixture infuse for about two hours. Freeze, and then add one pint of claret, a small glass of cognac, and a drop of red coloring

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