Roman Punch
A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).
A historical recipe
Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.
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
- 1 pound of white sugar
- a pint of water
- 1 pint of California champagne
- 2 gills of good California brandy
Method
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- Take the juice of 4 oranges, and of the same number of lemons or limes.
- Dissolve 1 pound of white sugar in a pint of water.
- Mix all these together, and strain;
- after which add 1 pint of California champagne, and 2 gills of good California brandy, if desirable.
- Freeze the same as ice-cream.
Plating
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