Roman Punch

Ingredients

• one pound of granulated sugar
• one quart of water
• the strained juice of twelve lemons
• one jelly tumbler of Jamaica rum
• the whites of six eggs

Method

1. 1

   Boil sugar and water for 10 minutes, cool.

2. 2

   Add lemon juice and rum.

3. 3

   When nearly frozen, add whipped egg whites and finish freezing.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 181. The excerpt below is the record exactly as published.

Roman punch. See receipt on page 408. Maple loe-oream Put on to boil a cup of maple syrup, add the yolks of two eggs, and cook until the mixture thickens. Then add one cup of cream well whipped. Freeze. Oranffe Ice Let one quart of water and one pint of granulated sugar boil together twenty minutes. Mix the grated yellow rind of two oranges, a pint of orange juice, and the juice of two lemons. Strain, and add to the sugar and water. When cool, freeze, 330 MB8. SESLT'a COOK BOOK pack in a mould, cover with salted ice, and let it stand two hours before serving. Oranffe Bherbet Take two tablespoons of gelatine, dissolve it in a little cold water, let it stand an hour, and then pour over it a little boiling water. Mix the juice of ten oranges with one pint of sugar and one qoart of cold water. Add the gelatine and freeze. Frosen Oranges In eight even-sized smooth oranges cut an inch wide round hole on the stem side. Take out the pulp with the small end of a teaspoon. Soak the skins in cold water, drain, and scrdpe the inside smoothly without injuring the peel. Cut candied fruits such as citron, angelica, raisins, orango peel, etc, in small pieces and soak in maraschino. Mix these with enough orango ice to fili the oranges. Fili each orango. Cover with the small pieces taken out. Place the oranges in a freezer. Cover the freezer with salted ice at least two hours before the oranges are served. Arrange each one whole on a folded napkin and serve. Oompòte of Orangrea, a Jewish Dish Wash and quarter some fine oranges, arrange the quarters neatly in a dish, and just before serving pour over them a sugar syrup in which the rind of a grated orango is mixed. Gamish the dish with preserved citron cut in flower and leaf designa. Wined Peaches Pare and slice half a dozen large, finely flavored peaches and arrange them in graceful order in a glass dish. Put over them enough sugar to sweeten them well, pour over them two or three glasses of Champagne, and serve. Any wine harmonizing with peach tasto may be substituted f or the Champagne. By some a fruity brandy is preferred to wine. Set on the ice» and serve well cbilled. COLD PUDDING8, CBEAMS, MERINQUE8, AND ICE8 331 Baked Pears Wipe some largo, sound, iron pears and arrange them in a porcelain baking dish with the stalk ends upward. Pour a little water over them and enough good molasses to sweeten them thoroughly. Bake in slow oyen several hours. If baked slowly, they will be juicy, sweet, and tender in flesh and skin. They gain in flavor if they are basted now and then with the molasses and water in which they cook. If the oven is hot, put a cover over the dish while they are baking. Oreamed Pineapple Chop, or better grate, a fine fresh pineapple and add to it the juice of a lemon. Take half a box of gelatine which you bave thoroughly dissolved in a cup of cold water — if necessary by setting the cup in a dish of hot water for a time— and pour over the pineapple. Stir it well and set it on ice till a trifle stiff. Then add the beaten whites of four eggs. Mould and serve with whipped cream sweetened and flavored to taste. Instead of the pineapple, strawberries may be used, or peaches, or red raspberries. If you use the berries, crush them, while the peaches may be cut small with a Silver knife. Chili thoroughly and serve. Pineapple Syllabub Beat the whites of three eggs stiff, and to them add gradu- ally three tablespoons of powdered sugar and a couple of tea- spoons of Sherry, or, if you prefer, a teaspoon of Sherry and one of vanilla or orauge juice. Whip a pint of cream to a stiff froth and fold in, a spoonful at a time, the eggs and sugar. Have ready a fine, fresh-grated pineapple. After you have mixed the cream and eggs, add the grated f ruit, stirring it in a little at a time. Put the syllabub in punch or lemonade glasses. Set on ice till well chilled, and serve. 882 MB8. SEELT'a COOK BOOK Plum Paddinff loe-oream Cut plam pudding or rich f ruit cake in slices, dip the pieoes in brandy, and break them to crumbs. Have ready an ice cream, — it is beat without fiavoring of any kind, — f reese the croam, and then stir in the plum pudding and pack. Baspberry loe Mix one quart of water, one pound of sugar, the juice of two lemons, one box of fine raspberries well orushed, and the whites of two eggs well beaten. Freeze. Roman Punch Boil one pound of granulated sugar and one quart of water ten minutes. Set away to cool. When thoroughly chilled, add the strained juice of twelve lemons and one jelly tumbler of Jamaica rum. Put ali in a freezer, and when nearly frozen add the wbites of six eggs

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