Cramambuli
From The spirit of cookery, 1895
This preparation is very intoxicating and should be handled with care.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 391. The excerpt below is the record exactly as published.
CRAMBAMBULl GINGER BEER, PULQUE 621 for a calming drink, containing mucilage and opium ; for the latter alcohol has been substituted. American Toddy is a cold bowl of rum punch in which several kinds of fruit are steeped. West Indian Sangaree is a brandy punch with Madeira wine, characterized by the addition of lime-juice. A French culinary author says that ‘ for a long time a bowl of burning punch was in England the last and in- dispensable service of every well-appointed meal.’ We have never seen punch on fire in this country, but we have witnessed on the Continent the production of the punch called cramhamhuli. It is made by setting fire to strong whisky contained in a soup-tureen or bowl, placed for safety in a cold water bath, and fusing sugar-candy
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Cook this with the app: pantry check, scaling, and the assistant.