Roman Punch

Ingredients

• the juice of six large lemons
• and of one orange
• one pint and a gill of sugar
• one quart and a gill of water
• one gill of sherry
• two tablespoonfuls of Jamaica rum
• the whites of four eggs

Method

1. 1

   Boil together one quart of water and one pint of sugar for half an hour; add the fruit juice and set away to cool.

2. 2

   When the mixture is cold, put one gill of sugar and one gill of water in a small saucepan, and place on the fire; boil for fifteen minutes.

3. 3

   While the syrup is cooking, beat the whites of the eggs to a stiff, dry froth.

4. 4

   Beat the hot syrup into this, pouring it into the saucepan in a thin stream, and beating all the time.

5. 5

   Beat this mixture for about four minutes after all the syrup has been added, and set away to cool.

6. 6

   Now pack the punch mixture.

7. 7

   Freeze for twenty minutes, turning the freezer all the while.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 362. The excerpt below is the record exactly as published.

Roman Punch. The materials required are: the juice of six large lemons and of one orange, one pint and a gill of sugar, one quart and a gill of water, one gill of sherry, two table-spoonfuls of Jamaica rum, and the whites of four eggs

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