Cold Cream Punch

Ingredients

• Place a porcelain kettle over the fire with 4 pounds sugar
• 4 quarts boiling water
• 4 quarts arrack
• the juice of 8 lemons
• and a fine-cut small vanilla bean

Method

1. 1

   Boil sugar, water, arrack, lemon juice, and vanilla bean.

2. 2

   While beating, add milk or cream.

3. 3

   Remove from fire, cover, let stand for 2 hours, filter, bottle, cork tightly, and store.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.

Cold Cream Punch. — Place a porcelain kettle over the firs with 4 pounds sngar, 4 quarts boiling water, 4 quarts arrack, the juice of 8 lemons, and a fine-cut small vanilla bean

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