Roman Punch
From The national course in home economics, 1917
Serves 8
Recipe by Edith Pendleton.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 245. The excerpt below is the record exactly as published.
ROMAN PUNCH. Take five lemons, one quart of water, sweetened to taste. Freeze this. Take the white of an G.gg and whip to snow. Add sugar. Mix it thoroughly with the basis of the punch and add one-half pint of Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.