Roman Punch
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 64. The excerpt below is the record exactly as published.
ROMAN PUNCH — Mrs. H. V. Robinson. Juice of % dozen lemons or 1 dozen limes; juice of 1 can of grated pineapple; 1 cup cold water; white of 1 egg beaten slightly; a wine- glass of Jamaica rum; 1% cups white sugar. If not sweet enough to suit, add more sugar and freeze rapidly to make it creamy. To be served before the game course. PINEAPPLE SHERBET — Mrs. W. F. Jones. 1 pint of fresh, or 1 can of grated pineapple; 1 pint of white sugar; 1 tablespoonful of gelatine soaked in a little cold water; juice of 1 lem- on
Cook this with the app: pantry check, scaling, and the assistant.