Punch (a la Reine)

Ingredients

• the rind of two large fresh lemons
• three or four large lumps of sugar
• the juice of six lemons
• and two oranges
• three-quarters of a pound of sugar
• half a pint of water
• a glassful of rum
• a glassful of brandy
• the whites of three eggs
• four ounces of pounded sugar

Method

1. 1

   Rub the lemon rind with sugar until zest is taken off.

2. 2

   Squeeze and strain the juice of lemons and oranges, adding sugar dissolved in water and half a pint of water.

3. 3

   Freeze the mixture, then stir in rum and brandy.

4. 4

   Whisk egg whites to a solid froth, beat with sugar, and stir into the ice before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1405. The excerpt below is the record exactly as published.

Punch (a la Eeine).— Eub the rind of two large fresh lemons with three or f oui' large lumps of sugar tiU the zest is taken off. Squeeze out and strain the juice of six lemons and two oranges, and add three-quarters of a pound of sugar, dissolved in as much water as will mois- ten it, and half a pint of water. Freeze the mixture. Stu* into the ice a glassful of rum and a glassful of brandy, and freeze again. Whisk the whites of three eggs to a solid froth, and beat up with them four ounces of pounded sugar

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