Imperial Lee Punch

Ingredients

• 1 quart pineapple sirup
• % teaspoonfuls vanilla extract
• the juioe of 4 oranges
• and 2 lemons
• the thin peel of 1 orange
• and 1 lemon
• a pinch of ground mace
• Shortly before serving add 2 gills of maraschino
• the same of kirsch
• Cura9oa
• and champagne

Method

1. 1

   Mix pineapple sirup, vanilla extract, orange juice, lemon juice, thin peels, and ground mace.

2. 2

   Let stand for 5 minutes, remove peel, freeze for 15-20 minutes, then add Italian meringue.

3. 3

   Before serving, add maraschino, kirsch, Curaçao, and champagne.

4. 4

   Serve in glasses.

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.

Imperial lee Punch. — Mix 1 quart pineapple sirup, % tea- spoonfuls vanilla extract, the juioe of 4 oranges and 2 lemons, the thin peel of 1 orange and 1 lemon, a pinch of ground mace, cover and let stand 5 minutes ; then remove the peel, put the sirup into the freezer, work it for 15 or 20 minutes ; then add Italian me- ringue the same as in foregoing recipe. Shortly before serving add 2 gills of maraschino, the same of kirsch, Cura9oa, and champagne

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