Punch a la Romaine

Ingredients

• 1 lb. sugar
• 1 glass rum or kirschwasser
• 6 lemons
• 2 whites of egg
• 1 pint syrup
• Ice
• freezing salt

Method

1. 1

   Strain the lemon juice into a stew-pan, add the sugar and 14 pints of water and the thinly cut rind of 1 lemon.

2. 2

   Boil up, skim, simmer for a few minutes, strain, let it cool and freeze it in a freezing pan packed round with ice and salt.

3. 3

   In the meantime heat up the syrup, beat the egg whites stiffly, and mix them with the syrup when it has reduced a little and is still actually boiling.

4. 4

   Remove from the fire and stir until cool.

5. 5

   Now add the rum or kirsch, add it to the ice and mix thoroughly.

6. 6

   This punch must not be frozen stiffly.

7. 7

   Serve in punch glasses or goblets.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 75. The excerpt below is the record exactly as published.

PUNCH A LA ROMAINE. 1 lb. sugar. 1 glass rum or kirschwasser, G lemons. 2 whites of egg. 1 pint syrup. Ice and freezing salt. Strain the lemon juice into a stew-pan, add the sugar and 14 pints of water and the thinly cut rind of 1 lemon. Boil up, skim, simmer for a few minutes, strain, lot it cool and freeze it in a freezing pan packed round with ice and salt. In tho meantime heat up the syrup, beat the egg whites stiffly, and mix them with the syrup when it has reduced a little and is still actually boiling. Remove from the fire and stir until cool. Now add the rum or kirsch, add it to the ice and mix thoroughly. This punch must not be frozen stiffly. Serve in punch glasses or goblets. CREAM AND WATER ICES. 137 RASPBERRY AND CURRANT WATER ICE. Glace rouge. 1 pint fruit. \ lb. loaf sugar. It pint water. 1 egg white. Boil the sugar and water together for 10 minutes to make a thick syrup. Strain it, and add it, when cold, to the fruit which has been rubbed through a sieve. Mix and add the egg white, stiffly beaten. Freeze and serve. SORBET AU RHUM. 8 large lemons. ^ lb. lump sugar. 2 wineglassesful best rum. 1 pint boiling water. Wash and dry the lemons thoroughly, peel them thinly, so that none of the white pith comes away. Place the peel in a deep basin, add to it the sugar and water, stir slowly till quite dissolved, and leave till cold. Then add the juice of 6 lemons

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