Lioulsiana Punch-
From The Picayune Creole cook book (1916).
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A historical recipe
The Picayune Creole cook book (1916).
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 3 ingredients
Method
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- The Juice of 4 Lemons.
- 1-2 Pound of Pulverized Sugar.
- 1-2 Pint of Water.
- 1 Gill of Kirsch.
- 1 Gill of Fine Rum 1 Gill of Champagne.
- Put the sugar into a bowl and squeeze over the juices of the orange and lemons.
- Mix well till all the sugar is impregnated with the juices.
- Add a half pint of cold water, and then add the Kirsch, and stir for five or six minutes.
- Strain all through a fine sieve into the ice cream freezer.
- Then remove the sieve and pour into the freezer the Rum and Champagne.
- Cover well, and let the mixture freeze for about five minutes.
- Then remove the cover and detach the mixture from the sides and bottom, and cover again and proceed as in "Ponche a la Creole." (See recipis.) Serve in punch glasses.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon
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Sieve