Champagne Punch
From The national course in home economics, 1917
Serves 10
Recipe by Mary C. Thurston.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 246. The excerpt below is the record exactly as published.
the white of an G.gg and whip to snow. Add sugar. Mix it thoroughly with the basis of the punch and add one-half pint of Jamaica rum and freeze. Edith Pendleton. CHAMPAGNE PUNCH. Take five lemons, one quart of water, well sweetened. Freeze. Add white of an &gg whipped well, with sugar. Use one gill of brandy, one- half gill of Jamaica rum and one pint of champagne
Cook this with the app: pantry check, scaling, and the assistant.