Roman Punch

Ingredients

• 1 pint water
• 10 ounces sugar
• 1 lemon — juice and rind
• 1 orange — juice only
• 2 whites of eggs
• Few spoonfuls of rum or chablis

Method

1. 1

   Dissolve the sugar in the hot water, grate the rind of the lemon into a bowl, squeeze in the juice and that of the orange, and pour the hot syrup to them.

2. 2

   Let stand, then strain into a freezer.

3. 3

   Freeze, and when nearly finished, whip the whites and stir them in.

4. 4

   Add the rum or wine at the last.

5. 5

   Serve in glasses.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 80. The excerpt below is the record exactly as published.

Roman punches when they are beaten up with meringue or white of eggs like the sherbets of the preceding receipts, and plain iced punches when not so whitened and are in a semi-trans- parent condition. Some of these punches cannot be fro- zen quite solid and must be served in glasses in a half fluid condition as bev- erages, on account of the spirit and sugar they contain and all of them take more ice and salt to freeze them than any mix- ture without liquors. The stronger they are made the harder they are to freeze. 246— Roman Punch. 1 pint water — 2 cups. 10 ounces sugar — 1^ cups, 1 lemon — juice and rind. 1 orange — juice only. 2 whites of eggs. Few spoonfuls of rum or chablis

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