Windsor Rock Punch
A historical recipe from The Golden Age Cook Book, by Henrietta Latham Dwight (1898).
A historical recipe
The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Project Gutenberg eBook #26209.
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 The Golden Age Cook Book, by Henrietta Latham Dwight (1898). Digitised by Project Gutenberg, eBook #26209 (https://www.gutenberg.org/ebooks/26209). 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
- two quarts of cream
- a pound of granulated sugar
- two wineglasses of Maraschino
- one wineglass of Kirsch
- one-half wineglass of Santa Cruz rum
- twelve eggs
Method
- For twenty-four persons.
- Boil two quarts of cream;
- mix with it half a pound of granulated sugar and twelve eggs.
- Freeze the same as ice cream.
- Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum;
- mix.
- When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid.