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Iced Roman Punch

Name: Iced Roman Punch
Yield: 8 servings
Ingredients: two pounds of finely-powdered sugar; the juice of ten lemons; two sweet oranges; the thin rind of a lemon; and an orange; a pint of old white Jamaica rum; half a pint of green tea; half a pint of brandy; a bottle of champagne; a pint of pine-apple syrup

From Cassell's dictionary of cookery, 1892

Serves 8

Should be thick and creamy.

Presented as published in 1892. 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

Nutrition per serving

593Calories

2 gProtein

138 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein2.5 g

Carbohydrates138 g

Fiber7.2 g

Sugars119 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium5.8 mg

Potassium406 mg

Calcium94 mg

Iron1.2 mg

Magnesium24 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C118 mg

Vitamin A6.4 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate22 mcg

Choline7.6 mg

Caffeine3.5 mg

Alcohol9.3 g

Water214 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1598. The excerpt below is the record exactly as published.

wo pounds of finely - powdered sugar into a bowl, and strain over it the juice of ten lemons and two sweet oranges. Add the thin rind of a lemon ROM { 770) EOO and an orange, and let the infusion remain for one hour. Strain the sjTup through muslin, add gradually the whites of ten eggs beaten to a firm froth, and freeze the jDunch in the usual way, heing careful to work it vigorously with the spattle while it is being frozen. A few minutes before serving, mix together a pint of old white Jamaica rum, half a pint of gi-een tea, half a pint of brandy, and a bottle of champag-ne. Add the ice, and stir briskly till it dissolves. A pint of pine-apple syrup may be added or not. This punch should be thick and creamy in appearance. If it is too thick to be poured into glasses, it should be thinned with a little more champagne. Iced Roman punch

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