Orange Punch

Ingredients

• half a pound of sugar
• a quart of luke-warm water
• two lemons
• two oranges
• the grated rind of one orange
• a half-gill of claret
• a half-gill of cider
• one tablespoonful of kirsch
• one tablespoonful of maraschino
• the whites of three eggs

Method

1. 1

   Melt the sugar in the water.

2. 2

   Squeeze out the juice of the lemons and oranges, add the grated rind of one orange, and mix with a wooden spoon.

3. 3

   Strain through a tammy cloth into a freezer, and freeze for thirty-five minutes.

4. 4

   Now add, while in the freezer, the claret, cider, kirsch, and maraschino.

5. 5

   Mix well and freeze for fifteen minutes.

6. 6

   Whip the egg whites to a stiff froth, stir this in, and turn the freezer smartly for two minutes, then fill into tall glasses and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 21. The excerpt below is the record exactly as published.

Orange Punch. Melt half a pound of sugar in a quart of luke-warm water. Squeeze out the juice of two lemons and two oranges, add the grated rind of one orange, and mix with a wooden spoon. Strain through a tammy cloth into a freezer, and freeze for thirty-five minutes. Now add, while in the freezer, a half-gill each of claret and cider, and one tablespoonful each of kirsch and maras- chino. Mix well with a wooden spoon, and freeze for fifteen minutes. Whip to a stiff froth the whites of three eggs

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