Punch d la Glace
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.
Punch d la Glace. — In a bowl place a rather stiffly frozen bombe (or conical mould) of strawberry ice, lay in with it two thinly sliced lemons freed from pips, then pour in half a pint each of rum, mara- schino, and syrup, and lastly a bottle of well-iced champagne
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