Kirsch Punch
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Place in a vessel half a pound of powdered sugar, with one quart of cold water;
- grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small.
- Beat this thoroughly for five minutes.
- Taste the mixture and add more powdered sugar if desired sweeter;
- then strain through a sieve into the freezer.
- Stir into this two gills of Kirsch.
- Freeze it as you would an ice cream.
- Serve in twelve punch glasses.