Roman Punch

Ingredients

• one dozen lemons
• two oranges
• a gallon of water
• three pounds of white sugar
• the whites of two eggs
• one quart of rum or whisky

Method

1. 1

   Roll the lemons and oranges, pare off the rinds, and boil in water until reduced to three quarts.

2. 2

   Remove the parings, dissolve sugar in the water, and let it cool.

3. 3

   Mix in the egg whites, boil again, strain, cool, and then mix in the juice of the fruits and rum or whisky.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.

ROMAN PUNCH. Take one dozen lemons and two oranges, roll them well on a table under your hands, pare off the yellow rinds, put them into a gallon of water, and boil until reduced to three quarts; then take out the parings, dissolve in the water three pounds of white sugar, and let it cool. Mix in the whites of two eggs, and boil up again ; let it simmer awhile, strain, and cool it; then mix in the juice of the oranges and lemons, and gradually one quart of rum or whisky

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