Regent's Punch

Ingredients

• ¼ cup gin
• ½ a lemon
• 1 cup sugar
• ¼ cup maraschino — or half as much kirschwasser
• 1 cup water
• 1 bottle soda water (aerated lemon mineral water or 'soda pop')

Method

1. 1

   Grate the rind of ½ a lemon into a bowl, pour in a spoonful of gin and rub with the back of a spoon to extract the flavor.

2. 2

   Add the lemon juice and rest of the ingredients except the soda; strain into the freezer and freeze as firm as the spirit in it will allow, add the soda — which should be ice cold — and finish the freezing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 81. The excerpt below is the record exactly as published.

i a lemon — juice only. •J an orange — juice only, \ cup of maraschino — large, 2 whites of eggs. Mix all, except the whites, together cold, strain into a freezer, freeze as usu- al, whip the whites firm and stir in and beat up well and freeze again. It is a snow-white ice, rich and tenacious like pulled candy. The fruit juices are not essential, but an improvement. Cost of material — sugar 5, lemon and orange 4, eggs 3, maraschino 25, 37 cents — ice and salt 15 — 52c for 1 quart, or 6c each person. 76 SAN FRANCISCO HOTEL GAZETJES 249— Strawberry Punch. 3 cups ripe red strawberries. 1-J cups sugar. ij cups water. ■J ctip angelica or any sweet wine. Cover the strawberries with the sugar and let remain BometiiD*- ♦<> form a thick red syrup. Kub them tnrough a strainer into the freezer with the syrup and add the water and wine and freeze without any extra beating. Cost of ciatreml — strawberries 18, sugar 7, wine 12; 37 cents — ice and salt 18 — 55c for something over a quart, or about 5c per glass. Note — In counting the cost observe that the addition of white of eggs or meringue increases the bulk of the mate- rial in the freezer according to the de- gree to which it is beaten and a punch a la Romaine heaped in a glass like ice cream may cost less each person than a punch plain frozen of much less volume 250— Raspberry Punch. Make the same as strawberry punch. Stronger wines can be used in it 251— Regent's Punch. \ cup gin. ■J a lemon. I cup sugar. ^ cup maraschino — or half as much kirchwasser. 1 cup water. 1 bottle soda water (aerated lemon mineral water or "soda pop ") Grate the rind of J a lemon into a bowl, pour in a spoonful of gin and rub with the back of a spoon to extract the flavor. Add the lemon juice and rest of the ingredients except the boda; strain into the freezer and freeze as firm as the spirit in it will allow, add the soda — which should be ice cold — and finish the freezing. Cost of material — gin 12, lemon 2, sugar 3, maraschino 20, soda 10; 47 cents — ice and salt 18 — 65c for 1 quarter 6 to 8c per glass. 252— Victoria Punch. 2 oranges. 4 lemons. 2 cups sugar. 2 cups water. ^ cup angelica or other sweet wine. J cup rum. 2 whites of eggs. Grate the rinds of 2 of the lemons into a bowl, add the rum and rub with the back of a spoon to draw the flavor. Squeeze in the juice of all the fruit, add the other ingredients and freeze. Then whip the whites, stir in and beat up. Cost of material — oranges and lem- ons 14, sugar 10, wine 10, rum 6, eggs 3; 43 cents — ice and salt 17 — 60c for over a quart about 6c per glass. 253— Imperial Punch, 1 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.