Fancy Sugar Flower for Punch or Sherbet

Name: Fancy Sugar Flower for Punch or Sherbet
Ingredients: 1 gill of rum; 2 oranges frozen hard; syrup 22 deg.; add champagne or white wine brought to 17 deg.; lemon juice

From Gancel's culinary encyclopedia of modern cooking, 1920

This recipe is for a refreshing punch or sherbet.

Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 205. The excerpt below is the record exactly as published.

Fancy Sugar Flower for Punch or Sherbet Punch, Comp, syrup 22 deg. add champagne or white wine brought to 17 deg. lemon juice and 2 oranges frozen hard, add one quarter of volume of Italienne meringue and 1 gill of rum

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