Strop au Punch
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 147. The excerpt below is the record exactly as published.
Strop au Punch.— 4 oz. loaf sugar, 1 orange, i table- spoonful vanilla essence, | gill best rum, gill water. Rub the sugar on the orange-rind to obtain the flavour of half the orange. Put this into a stewpan, add the rum, light it, and cover quickly : let it infuse for a few seconds over the fire, then add the water, vanilla essence, and the piece of the orange, and boil for five minutes ; strain, and serve hot with the pudding. N.B. — If preferred, brandy or Kirschwasser may be used in place of rum. 381. Sabayon au Jladere. — Put 3 oz. castor sugar, 3 yolks of eggs, and £ gill cream in a stewpan, place it in a bain-marie or vessel of boiling water over the fire, stir with a whisk until frothy, then add 1 gill Madeira wine, whisk it until it begins to thicken and is of light appearance, pour over the pudding and serve. 381 a. Sauce aux Fraises. — The pulp of 8 large ripe straw- berries, 1 glass of Sauterne or Ghablis, 1 egg, 1 oz. sugar. Put the fruit pulp, wine, and sugar in a small stewpan, whisk over a moderate fire until almost boiling, then add the egg ; continue to whisk until quite frothy ; on no account allow it to boil. Serve as soon as ready. 382. Sauce a VAbricot. — 3 oz. apricot marmalade, 1 gill sherry or \ gill brandy, 1 gill water
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