Royal Punch

Ingredients

• one gallon of Pineapple Ice
• the grated rind of one orange
• the juice of six
• one quart of sherry or port wine
• one pint of good rum
• a spoonful of whipped cream

Method

1. 1

   Prepare the Chocolate Sherbet No.

2. 2

   768; flavor with one pint of good rum, and serve with a spoonful of whipped cream.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 107. The excerpt below is the record exactly as published.

ROYAL PUNCH. 800.— PORTO RICO PUNCH. PUNCH A LA ROYALE. Prepare the Chocolate Sherbet No. 768; flavor Prepare one gallon of Pineapple Ice, add the with one pint of good rum, and serve vlth a grated rind of one orange and the juice of six, spoonful of whipped cream. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9I 801. — BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy Take four quarts of water, four pounds of sugar, and the meringue. two cans of grated pineapple, six lemons and gjj. ^NOYEAU PUNCH. eig t oranges. ... Add to one gallon of Lemon Ice, one pint of Infuse the rmd of an orange and two lemons in y^^chwasser, a few drops of bitter almond, and the syrup: add aU the fruit jmce, pineapple and ^^^ orange flower water. Add the meringue and one quart of sherry or port wine

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