Roman Punch. (Caldy.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Put the squeezed juice of 8 lemons (put through a sieve) into a freezing tub with a quart of water and sugar to taste.
  2. Freeze it hard in the freezing tub.
  3. Take out half of the frozen mixture and keep it freezing in a second tub.
  4. Whip the whites of 8 eggs to a stiff froth.
  5. Add the whipped egg whites to the iced lemon mixture in tub No. 1.
  6. When wanted, work into this mixture separately a glass of maras-chino, the same quantity of noyau, a pint of dry champagne, 1/2 pt. of white rum, and 1/2 teacupful of cold, but strong, green tea.
  7. Lastly, add the frozen lemon ice from tub No. 2.
Original Text
Roman Punch. (Caldy.) The squeezed juice of 8 lemons put through a sieve, a quart of water, and sugar to taste. Then freeze it hard in a freezing tub. Take out half, and keep it freezing in a second tub. Whip the whites of 8 eggs to a stiff froth, and add to the iced lemon mixture in tub No. 1. When wanted, work into this separately a glass of maras-chino, the same quantity of noyau, a pint of dry champagne, ½ pt. of white rum, ½ teacupful of cold, but strong, green tea. Lastly, add the frozen lemon ice in tub No. 2. For a ball, keep the punch in a tub in the supper room, and serve in hock glasses.
Notes
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