Punch à la Romaine

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 (4)
  1. Add to a quart of cherry water ice, when half frozen, a bottle of moselle, a wineglassful each of kirsch, noyau, and gin.
  2. Work till well frozen.
  3. Stir in an Italian meringue of five egg whites.
  4. Give it another turn or two, and serve.
Original Text · last edited 4 days ago
Punch à la Romaine.—Add to a quart of cherry water ice, when half frozen, a bottle of moselle, a wineglassful each of kirsch, noyau, and gin, and work till well frozen, then stir in an Italian meringue of five egg whites, give it another turn or two, and serve.
Notes
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