vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roman Punch
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Serve with a teaspoonful of rum in each glass.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 282. The excerpt below is the record exactly as published.
ROMAN PUNCH. Ordinary Roman punch is a plain fruit-ice to which rum is added," a gill to a quart, and, in serving, a teaspoonful of rum is placed in each glass. A finer sort is made of an ice with the sirup, to each quart of which, when half frozen, are added three whites of egg beaten stiff, six tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.