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Punch with Kirsch
From A guide to modern cookery, 1909
Serves 6
Serve carefully 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 WITH KIRSCH : Throw a good half oz. of tea into one quart of boiling water, — and let it infuse for ten minutes. Put into a punch or salad-bowl — one lb. of loaf-sugar ; strain the infusion of tea over the sugar, and — dissolve the latter; stirring the while with a silver spoon. i | Add one and a half pints of Kirsch
Cook this with the app: pantry check, scaling, and the assistant.