Punch a la Pomaine
From The "Queen" cookery books: Ices, 1902
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 20. The excerpt below is the record exactly as published.
a wine- glassful of cognac and about one and a half gills oi champagne ; finish freezing, and serve in ice cups. Punch a la Pomaine. — Add to a quart of cherry water ice, when half frozen, a bottle of moselle
Cook this with the app: pantry check, scaling, and the assistant.