Roman Ice Punch

Ingredients

• 3 cups water
• 2 cups sugar
• the juioe of 6 lemons
• 4 oranges
• the thin peel of 3 lemons
• 4 oranges
• y^ pint best rum
• Ys pint champagne

Method

1. 1

   Mix 3 cups water and 2 cups sugar, add the juice and peel of lemons and oranges, let stand for 5 minutes, then remove the peel.

2. 2

   Freeze until thickened, then add the meringue and continue freezing until firm.

3. 3

   Before serving, add 0.5 pint rum and 0.5 pint champagne, mix quickly, and serve in glasses.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 384. The excerpt below is the record exactly as published.

oman Ice Punch. — Prepare a boiled meringue (like pagt 577), and set aside. Put 3 cups water and 2 cups sugar into a bowl, add the juioe of 6 lemons and 4 oranges, the thin peel of 3 lemons and 4 oranges ; mix all together, and let stand 5 minutes, then re- move the peel ; put this preparation into a well-packed freezer, and turn till it begins to' thicken, then add the meringue and continue to freeze till firm, take out the paddle, cover the freezer, draw off some of the water, repack with salt and ice, and let stand. When ready to senr^, open the freezer, pour in y^ pint best rum and Ys pint champagne

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