vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Punch (a la Romaine, Iced)
From Cassell's dictionary of cookery, 1892
Serves 4
If it is too thick to pour out, add a little water, a little more champagne, or a little syrup.
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 1405. The excerpt below is the record exactly as published.
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. Stir this into the ice and serve. Punch (a la Romaine, Iced). — Take the juice of two China oranges, and a glassful each of rum and champagne, and mix them with a pint and a half of lemon- water ice. Freeze in the usual way. Beat up half a pound of powdered sugar with the frothed whites of two eggs, add this to the rest, with half a pint of brandy, a bottle of champagne, and a cup of green tea
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.