Victoria Punch

Ingredients

• two pounds of sugar
• two quarts of water
• the juice of six oranges
• a small glass of rhum
• a small glass of kirsch
• a glass of sauternes
• the white of three eggs
• one-half pound of sugar

Method

1. 1

   Mix two pounds of sugar, two quarts of water, and the juice of six oranges.

2. 2

   Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes.

3. 3

   Freeze.

4. 4

   Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 115. The excerpt below is the record exactly as published.

Victoria punch Assorted cakes Coffee Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner. Cream soup, a 1'Algerienne. Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice. Sole, Colbert. Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two tooth- picks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting con- tinually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one. Filet mignon, Cheron. Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil ; or saute in pan with butter. Place on a platter, cover with Bearnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macedoine of vegetables. Victoria punch. Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar

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