Roman Punch
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
ROMAN PUNCH Boil a pound of sugar in one quart of water for ten minutes and then set away to cool. When cool, add the juice of eleven or twelve lemons, pouring in through a cheesecloth strainer, and add also a tumbler of Jamaica rum. Put in a freezer and chill thoroughly, and then add the whites of half a dozen eggs
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