M. au Punch

Name: M. au Punch
Ingredients: half a pound of sugar; the juice of four good lemons; the thinly pared rind of two lemons; rather more than an ounce of best leaf gelatine; half a pint of water; two wine-glassfuls of rum punch; two wine-glassfuls of maraschino; half a glassful of brandy; a pint of very rich custard

From The "Queen" cookery books: Ices, 1902

Adjust gelatine as needed.

Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

M. au Punch — Put half a pound of sugar into a basin and on to it squeeze the juice of four good lemons, add to this the thinly pared rind of two lemons, with rather more than an ounce of best leaf gelatine, and half a pint of water ; let this all boil gently together till reduced to half, then strain it into a basin and leave till cold. Mix two wine- glassfuls each of rum punch and maraschino, with half a glassful of brandy, into a pint of very rich custard

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