Imperial Punch

Ingredients

• 1 cup sugar
• 1½ cups water
• ¼ can pineapple, or 6 oz fresh
• 1 orange
• 1 lemon
• ½ a nutmeg
• 3 whites of eggs
• 2 tablespoons each of maraschino
• 2 tablespoons each of noyeau
• 2 tablespoons each of kirschwasser
• 2 tablespoons each of curacao
• ¼ cup of champagne

Method

1. 1

   Make a hot syrup of the sugar and water with the nutmeg broken in it.

2. 2

   Grate the rinds of both lemons and one orange into a bowl.

3. 3

   Grate or mash the pineapple and put in and pour the hot syrup upon them.

4. 4

   Squeeze in the juice of the fruit and let stand till cold.

5. 5

   Strain and freeze, then put in the liquors and after freezing again add the whipped whites.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 82. The excerpt below is the record exactly as published.

Imperial Punch, 1 cup sugar. 1^ cups water. ■^ can pineapple, or 6 oz fresh* 1 orange. 1 lemon. ^ a nutmeg. 3 whites of eggs. 2 tablespoons each of maraschino, no- yeau, kirschwasser and curacoa. ■J cup of champagne

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