Fruit Punch

Ingredients

• Vi pint pineapple sirup
• Vi pint raspberry or strawberry sirup
• 1 gill of orange juices
• 1 gill of lemon jnice
• IVs pint of water
• Yg pint Bhine wine

Method

1. 1

   Mix 0.5 pint pineapple syrup with 0.5 pint raspberry or strawberry syrup, 1 gill of orange juice, 1 gill of lemon juice, and 1.5 pint of water.

2. 2

   Taste and add sugar if needed.

3. 3

   Freeze until thickened, then add the beaten whites of 3 eggs and continue freezing until firm.

4. 4

   Before serving, add 0.5 pint Rhine wine, mix quickly, and serve in glasses.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 384. The excerpt below is the record exactly as published.

Fruit Puncli. — ^Miz Vi pint pineapple sirup with Vi pii^t rasp- berry or strawberry sirup, 1 gill of orange juices 1 gill of lemon jnice^ and IVs pint of water ; taste, if not sweet enough, add a little sugar. Put this into a freezer, and when it begins to thicken add the beaten whites of 3 eggs ; continue to freeze till firm ; remove the paddle^ let stand covered till 5 minutes before serving, then add Yg pint Bhine wine

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