Kirsch Punch
From The cook book (1896).
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A historical recipe
The cook book, by Oscar Tschirky and Tschirky, Oscar, 1866-1950. ins (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Method
Chef Wood
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- Put in a dish one-fourth pound of powdered sugar with one pint of cold water, grate in the rind of a small lemon, squeezing in the juice of one and one-half goodsized ones, and beat well together with the spatula for five minutes;
- add one gill of kirsch, mix a little more, and strain through a sieve into a freezer.
- Place the lid on and lay it in an ice-tub, filling the freezer all around with broken ice mixed slightly with rock salt, and turn the handle as briskly as possible for two minutes.
- Lift up the lid and with a wooden spoon detach the punch from the sides and bottom of the freezer.
- Re-cover it and turn the handle briskly for three minutes more;
- uncover again and detach the punch the same as before, being careful that no ice or salt drops in.
- Put the lid on and repeat the same operation three times more.
- When ready, serve in half a dozen small punch glasses.
- Put one pound of sugar in a basin with one quart of water and add the juice of a lemon and an orange and one breakfast cupful of maraschino.
- When it is well mixed strain it into a freezer again, when it will be ready for use.
Plating
Cookware for this recipe
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Grater
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Wooden spoon
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Spatula
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Sieve