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Punch Marquise
From A guide to modern cookery, 1909
Serves 3
Serve with caution as it is set alight.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 466. The excerpt below is the record exactly as published.
PUNCH MARQUISE i Put into a small, copper saucepan one quart of Sauterne wine, ; half-lb. of loaf-sugar, and the zes¢ of the rind of one lemon bound — round a clove. Dissolve the sugar; heat the wine until it becomes — 2 i DRINKS AND REFRESHMENTS 819 covered by thin white froth, and pour it into a punch-bowl after having withdrawn the zest and the clove. : Add half a pint of burnt brandy
Cook this with the app: pantry check, scaling, and the assistant.