Roman Punch

Ingredients

• 2 lbs. of finely powdered sugar
• the juice of ten lemons
• two sweet oranges
• the thin rind of a lemon
• and an orange
• the whites of ten eggs
• a pint of old, white Jamaica rum
• half a pint of green tea
• half a pint of brandy
• a bottle of champagne
• a pint of pineapple syrup

Method

1. 1

   Mix sugar with lemon and orange juice, add rinds, let sit for an hour.

2. 2

   Strain, add beaten egg whites, and freeze while stirring.

3. 3

   Before serving, mix rum, green tea, brandy, and optional champagne with ice.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 232. The excerpt below is the record exactly as published.

Roman Punch.— Put 2 lbs. of finely powdered sugar into a bowl and strain over it the juice of ten lemons and two sweet oranges. Add the thin rind of a lemon and an orange, and let the mixture remain for one hour. Strain the syrup through muslin, add gradu- ally the whites of ten eggs, beaten to a firm froth, and freeze the punch in the usual way, being careful to stir it vig- orously while it is being frozen. A few minutes before serving, mix to- gether a pint of old, white Jamaica rum, half a pint of green tea, half a pint of brandy, and, if desired, a bottle of champagne. Add the ice, and stir briskly till it dissolves. A pint of pineapple syrup

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