Punch à la Glace

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. In a bowl place a rather stiffly frozen bombe (or conical mould) of strawberry ice.
  2. Lay in with it two thinly sliced lemons freed from pips.
  3. Pour in half a pint each of rum, maraschino, and syrup.
  4. Add a bottle of well-iced champagne.
  5. Serve at once.
Original Text · last edited 4 days ago
Punch à la Glace.—In a bowl place a rather stiffly frozen bombe (or conical mould) of strawberry ice, lay in with it two thinly sliced lemons freed from pips, then pour in half a pint each of rum, mara- schino, and syrup, and lastly a bottle of well-iced champagne. Serve at once.
Notes
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