Roman Punch

Ingredients

• 1 pint of champagne
• i pint of rum
• the juice of 12 lemons
• the grated rind of the lemons
• the whites of 12 eggs beaten to a froth

Method

1. 1

   Mix champagne, rum, lemon juice, grated rind, and beaten egg whites.

2. 2

   Freeze and serve in cups.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 74. The excerpt below is the record exactly as published.

I pint of champagne, i gill of pineapple syrup, I gill of strawberry syrup, i sliced orange, and I glass of brandy. Shake well and pour into tumblers half full of shaved ice. OXFORD GRACE CUP. The juice of a lemon, and the thin grated rind of a lemon, must be added to some beer, i yi pints, then add i pint of sherry, and sugar to taste. Stir until dissolved, add 4 slices of toasted bread, and set aside for 2 hours. Add a grating of nutmeg and serve cold. 227 With a Saucepan over the Sea CHAMPAGNE CUP. Mix I bottle of champagne, 2 bottles of soda water, a glass of brandy, a glass of Cura^oa, some slices of cucumber peel, and the juice of a lemon. Moselle or Sauteme can be made into cups, the same way. GRANDFATHER'S NIGHTCAP. {Old English.) Fifty or a hundred years ago every middle-aged gentleman, and a great many ladies, took a hot drink before retiring at nine or ten o'clock. Nowa- days, the same class of people are apt to sit up very late and to depend upon drugs for a good night's sleep. Beat the yolk of i e^ with ^ teaspoonfiil of allspice and i gill of rum, a tablespoonful of sugar melted in i cup of boiling water. Whisk this well and stir ; strain into a hot glass, placing the beaten white on top, dusted with nutmeg. BROWN BETTY (an old Oxford drink). Melt I pound of sugar in i pint of water ; add, when boiling, a pinch of cloves, pounded, some cinnamon, J^ pint of brandy and i quart of good ale. Add a little ginger and nutmeg. Serve it in glasses, ice-cold in summer, and very hot in winter. 228 With a Saucepan over the Sea LAWN SLEEVE. (Old English.) Roast a lemon, stuck with 3 cloves ; add ^ cup of water, a pinch of mace, allspice, and cinnamon. Stir on the fire, add i quart of sherry and 4 spoon- fuls of melted calf's foot jelly, the lemon cut in slices, and 6 lumps of sugar, and after boiling, some nutmeg. Serve hot, in a bowl. MARIGOLD WINE. (England.) Boil 6 pounds sugar, i pound honey, 2^ gal- lons water, and the beaten whites of 2 eggs, for i hour. Add, skimming often, 3 quarts of marigold flowers and i pound of stoned raisins. Cover and stir often, for three days ; add the chopped rinds of 2 oranges, ^ pound sugar, 2 tablespoon- fuls yeast, and ^ pint of brandy. Strain and keep nine months before using. METHEGLIN. (Old German and English.) Mix j4 gallon currant juice, 4 gallons of boil- ing water, yj^ pounds of honey, ^ ounce of cream of tartar, for ^ hour. Let it ferment, add i quart of brandy, strain, and bottle. Use in 3 months time. BITTERS FOR COCKTAILS. (England.) Infuse I ounce cardamom seeds, 4 ounces gen- tian root, 2 ounces sliced orange peel, in 2 quarts 229 With a Saucepan over the Sea of rectified spirit for i week. Then strain for use and bottle. ATHOLB BROSB (for a cold). (England.) Boil I tablespoonful ground oatmeal, ^ pint water, a tablespoonful honey, and one of cream. Add 3 glasses of whiskey punch; strain it into glasses and serve hot. OXFORD BISHOP. Rub the zest of a lemon on 3 ounces of loaf sugar; add the juice of the lemon and a spoonful each of cloves, cinnamon, ginger, allspice, and mace, and cook with ^ pint of water for yi hour, slowly. Add a pint of good port wine, heat it together and serve, without straining, very hot. GIN SLINQ. Mix I pint of sugar syrup, a glass of brandy, the same of gin, a slice of lemon, and a pint of soda water. Serve cold. ROMAN PUNCH. Mix I pint of champagne, i pint of rum, the juice of 12 lemons, the grated rind of the lemons, and the whites of 12 eggs beaten to a froth

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