vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Roman Punch (Punch Romain) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 4
Serve between courses.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 485. The excerpt below is the record exactly as published.
Roman Punch (Punch Romain) a la Gimo Six cups water, three or four lemons, one cup sugar, one pint rum, whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.