Roman Punch
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 39. The excerpt below is the record exactly as published.
Roman Punch. Five lemons, one quart water, three cups sugar, one-fourth pint Jamaica rum, brandy, one-third pint sherry, whites of four eggs. Make a lemonade of the lemons, water, and sugar, and boil a few moments; when cold, add a little less than one-fourth pint Jamaica rum, a little brandy
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