Champagne Punch

Ingredients

• 1 breakfast-cupful of sugar
• half the quantity of water
• a bottle of Champagne
• the whites of two eggs
• crushed loaf sugar

Method

1. 1

   Boil sugar and water to a syrup.

2. 2

   Pour into a freezer, add Champagne, and freeze.

3. 3

   Beat egg whites with crushed sugar until icing consistency, then mix into the frozen mixture.

4. 4

   Serve very cold.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 224. The excerpt below is the record exactly as published.

iampag'ne Punch. — (1) Put 1 breakfast-cupful of sugar into a saucepan with half the quantity of water, and boil to a syrup. When ready, pour it into the freezer, add a bottle of Cham- pagne, and work well until frozen. Add the whites of two eggs, beaten up with crushed loaf sugar to the consistence of icing, and work the freezer again. Turn it into glasses, and serve very cold. (2) Put into a vessel 1 pint of cold water and fib. of powdered i sugar, and grate in the rind of one ripe medium-sized red j orange, adding its juice and the juice of one-and-a-half medium- sized lemons, and with the spatula beat well together for five minutes. Strain it through a sieve into the freezer, add f pint of Champagne, put on the lid, set it in an ice-tub, fill the freezer all round with broken ice, mix slightly with rock-salt, and then turn the handle on the cover as briskly as possible for three minutes. Lift up the lid, and with a wooden spoon detach the punch from all round the freezer, and the bottom as well ; then recover it, and turn the handle sharply for three minutes more. Uncover and detach the punch the same as before, being careful that no ice or salt drops in. Put on the lid, and repeat the same three times more. When ready, put it into some punch- glasses, and send to the table. Champagne Sauce. — (1) Place two cloves, six whole peppers, one bay-leaf, and f table-spoonful of powdered sugar, in a saucepan with a good glassful of Champagne. Place it on the fire, and reduce for five minutes ; then moisten with J pint of Spanish sauce, and cook for fifteen minutes longer. Strain through a fine strainer, and serve. (2) Mix thoroughly in a saucepan 1 table-spoonful each of butter and flour ; set the pan on the fire, and stir con- stantly until the mixture is dark brown, then pour into it ' i pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich). Pour in this gravy gradually, and stir slowly and continually. Let it boil up once, season well with pepper and salt, and strain. Add 1 teacupful of Champagne just before serving. (3) Put 2oz. of butter into a small lined saucepan ; melt it, then put in 1 table-spoonful of flour, and stir it over the fire until lightly browned. Pour in f pint of clear gravy, continue stirring it over the fire until boiling and thickened, season to taste with salt, then pour in very quickly while stii'ring £ pint, of Champagne ; boil it up once, then strain it through a fine hair-sieve, and serve immediately. Champagne Syrup. — Pour 2 pints of Champagne into a vessel with 2 fluid ounces of brandy and 1 fluid ounce Champagne — continued. of sherry, and add 31b. of sugar ; dissolve this without using heat, and bottle for future use. Iced Champagne and Fruit Jelly. — Get a variety of preserved fruits, wash them in warm water, sponge them carefully, cut into dice, put them in a basin, pour in i tumblerful of cognac, and let them steep for an hour. Put in another basin six or seven leaves of clarified gelatine, and pour over them 1 tumblerful of orange-syrup with half a bottle of Champagne

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