Iced Punch
From A guide to modern cookery, 1909
Serves 8
A refreshing frozen drink.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 466. The excerpt below is the record exactly as published.
ICED PUNCH Prepare a Marquise Punch as above; when the wine is hot, take it off the fire; throw in a good half oz. of tea, and let the whole infuse under cover for ten minutes. Pass the whole through a fine strainer ; add one orange and one lemon, peeled raw and cut into slices, and some heated rum
Cook this with the app: pantry check, scaling, and the assistant.