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Roman Punch

Name: Roman Punch
Yield: 3 servings
Ingredients: 3 cups lemonade; 1 cup champagne; 1 cup rum; 2 oranges— juice; the whites of two eggs; ½ lb. powdered sugar

From Cookery and housekeeping, 1882

Serves 3

This mixture may be used for jellies, for sauces diluted with water, or iced and mixed with soda water as a drink.

Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 168. The excerpt below is the record exactly as published.

ROMAN PUNCH. This mixture may be used for jellies, for sauces diluted with water, or it may be iced and mixed with soda water as a drink. Roman Punch. (Ponche a la Romaine.) 3 cups lemonade ; I cup champagne ; 1 cup rum ; 2 oranges— juice. Whip the whites of two eggs with \ lb. powdered suq-ar

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