Pimcll (a la Francjaise)
From Cassell's dictionary of cookery, 1892
Serves 10
This recipe is for a warm punch.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1404. The excerpt below is the record exactly as published.
Pimcll (a la Francjaise).— Take a litre of i^-rxms. (rather over a pint) and 750 grammes of broken sugar (about a pound and three-quar- ters), and place these ingredients in a saucepan. Burn the sugar until it becomes candied, brown in colour, and reduced by one-third. Throw in rather more than a pint of boiling tea, with the juice of half a dozen citrons and as many oranges
Cook this with the app: pantry check, scaling, and the assistant.