Roman Punch

Ingredients

• the rinds of 4 lemons
• 2 oranges
• 2 lbs. of white sugar
• either a qt. bottle of champagne or 1 pt. of water
• 1/2 pt. of Jamaica rum
• the whites of 8 eggs

Method

1. 1

   Grate rinds into sugar, add juices, cover and let stand overnight.

2. 2

   Strain, add champagne or water, rum, and beaten egg whites.

3. 3

   Freeze like ice cream and serve as soon as possible.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 85. The excerpt below is the record exactly as published.

oranges and lemons, add it to the syrup wdien cold, and add the water containing the chipped lemon and orange rind. Strain through a fine sieve. Freeze until stiff, turning the crank slowly, as a water ice should l)e rather coarse and not as smooth as a cream. Stand away, ])acked with ice and salt, for at least an hour Ijcfore using. This quantity makes 1 gallon. Mrs. W. W. (tRAFF. Mock Ice. Take al)0ut .'! tablespoon I'uls of some good preserve, rub it through a sieve with as much cream as will fill a (|t. mould; dissolve % of an oz. of isinglass or gelatine in 1/2 pt. of water. When almost cold mix it well witli the cream, put it into a mould, set it in a cool place and turn out next day. Jhaxnettf Tonnesen. Roman Punch. Grate the rinds of 4 lemons and 2; oranges into 2 lbs. of white sugar, adding their juicc>. Cover and let stand until next day, when strain through a sieve, adding either a qt. l)ottle of champagne or 1 pt. of water and !/> pt. of Jamaica rum, the whites of 8 eggs

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