Punch d la Monaco
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 Monaco. — On to two shces of canned or fresh pine, cut into inch cubes, pour a gill of brandy, then a bottle of dry sherry, and lastly two bottles of Sauterne, and set it on ice for an hour ; just as it is to be served put in half a pint of lemon water ice, and pour on to it all a bottle of well-iced sparhhng Moselle
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