J , ■, ■ T 1 i-i, _ ■ PUNCH A LA RUSSE.
or dry catawba wine. Incorporate the meringue,
work smooth, same as for Roman Punch, and Prepare one gallon of Lemon and Tea Ice No.
serve in champagne glasses. 7^3- Use green tea for infusion. Flavor with
one-quarter pint of curaapo and one pint of
787.-IMPERIAL PUNCH. brandy. Serve without the meringue.
Take three quarts of Pineapple Ice, one quart
of Orange Ice, add one-half pint of strong black 795— MARGUERITE PUNCH,
tea, one-half pint of maraschino, and one pint of P^NCH A LA MARGUERITE.
Jamaica rum; work in the meringue, and serve. Prepare a Green Gage Plum Sherbet. When
788.-CALIFORNIA PUNCH. T^'^^u^l '^'''^' ^V^^ Pl"'^ )"!<== ^°^^ '° ^
FROZEN MINT JULEP. ^°'' ^''\'^^ '"^"= '^'' "^'^"^ *^ '"^ ^[^^'^ "P
_ , , . , , . light and creamy. Generally no egg-whites are
Prepare the Ice with three quarts of water, ■ j 1, 1 -i ^ ,- t.x u jj xi.
*^ ... . , , . , required, but, if not light enough, add the mer-
one quart of white wine, ten lemons and eight . , . ^ c t- j
^ , , . , ingue; also one pint of maraschino, and serve,
oranges, and one grated pineapple.
Let the syrup infuse with the grated rind of 796.— PRINCE OF WALES PUNCH,
two oranges, and use the juice of all the fruit. Prepare three quarts of a rich red Raspberry
Freeze and add the meringue, also a handful of Ice, add two quarts of sauterne or other good
finely-shredded mint leaves and one pint of white wine, work to a smooth ice; then add the
brandy. meringue and one pint of brandy. Serve in high
This may be served also as a Frozen Mint Julep, glasses,
with a spray of mint in each glass. 737. — ORLEANS PUNCH.
789.— RENAISSANCE PUNCH. PUNCH A L' ORLEANS.
PUNCH A LA RENAISSANCE. Prepare one gallon of Orange Ice, and add one
Prepare one gallon of Lemon Ice, add one pint 1"^"^' °^ strawberry juice and one pint of sherry
of strong tea, one pint of rum, and some vanilla '^°^'- ^eeze smooth, and add the meringue and
flavor; add some caramel coloring and the mer- °°^ P'°' °^ Jamaica rum.
ingue. Serve. 798.— VIENNA PUNCH.
790.— REGENT'S PUNCH. PUNCH A LA VIENNAISE.
PUNCH A LA REGENCE. Prepare the Apple Sherbet No. 759; flavor
Prepare same as No. 789, with one-half pint of vanilla and color pink; add one pint of cognac,
tea, one pint of rum, one pint of white wine, and and serve,
flavor with orange-flower water, and serve. 799. — SAXONIA PUNCH.
Other recipes call for a strong infusion of cin- Prepare a light Raspberry Sherbet; flavor with
namon, with the same liquors. one-half pint of maraschino, and serve.
791.— ROYAL PUNCH. 800.— PORTO RICO PUNCH.
PUNCH A LA ROYALE. Prepare the Chocolate Sherbet No. 768; flavor
Prepare one gallon of Pineapple Ice, add the with one pint of good rum, and serve vlth a
grated rind of one orange and the juice of six, spoonful of whipped cream.
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9I
801. — BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy
Take four quarts of water, four pounds of sugar, and the meringue.
two cans of grated pineapple, six lemons and gjj. ^NOYEAU PUNCH.
eig t oranges. ... Add to one gallon of Lemon Ice, one pint of
Infuse the rmd of an orange and two lemons in y^^chwasser, a few drops of bitter almond, and
the syrup: add aU the fruit jmce, pineapple and ^^^ orange flower water. Add the meringue and
one quart of sherry or port wine✪ Royal Punch. Freeze as „__,-
usual. When frozen, incorporate one pint of „ .„^, „„„„,„ „„»,„,,
„ ,, J . -.u / jj- • J 813.— APRICOTINE PUNCH.
Holland gin, without adding any meringue, and ''
ggj.yg Prepare the Apricot Ice with two quarts o£
gQ2 FAVORITE PUNCH. water, two quarts of Apricot juice, and four
Infuse with one gallon of Strawberry Ice the T?°'^^ °* ''"«"• F™««- ^""^ '^^ ">« meringue
grated rind of two oranges; add the juice of six *°d °°« P'"' °* ^"^^y "^ k^schwasser.
Page 107 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
J , ■, ■ T 1 i-i, _ ■ PUNCH A LA RUSSE.
or dry catawba wine. Incorporate the meringue,
work smooth, same as for Roman Punch, and Prepare one gallon of Lemon and Tea Ice No.
serve in champagne glasses. 7^3- Use green tea for infusion. Flavor with
one-quarter pint of curaapo and one pint of
787.-IMPERIAL PUNCH. brandy. Serve without the meringue.
Take three quarts of Pineapple Ice, one quart
of Orange Ice, add one-half pint of strong black 795— MARGUERITE PUNCH,
tea, one-half pint of maraschino, and one pint of P^NCH A LA MARGUERITE.
Jamaica rum; work in the meringue, and serve. Prepare a Green Gage Plum Sherbet. When
788.-CALIFORNIA PUNCH. T^'^^u^l '^'''^' ^V^^ Pl"'^ )"!<== ^°^^ '° ^
FROZEN MINT JULEP. ^°'' ^''\'^^ '"^"= '^'' "^'^"^ *^ '"^ ^[^^'^ "P
_ , , . , , . light and creamy. Generally no egg-whites are
Prepare the Ice with three quarts of water, ■ j 1, 1 -i ^ ,- t.x u jj xi.
*^ ... . , , . , required, but, if not light enough, add the mer-
one quart of white wine, ten lemons and eight . , . ^ c t- j
^ , , . , ingue; also one pint of maraschino, and serve,
oranges, and one grated pineapple.
Let the syrup infuse with the grated rind of 796.— PRINCE OF WALES PUNCH,
two oranges, and use the juice of all the fruit. Prepare three quarts of a rich red Raspberry
Freeze and add the meringue, also a handful of Ice, add two quarts of sauterne or other good
finely-shredded mint leaves and one pint of white wine, work to a smooth ice; then add the
brandy. meringue and one pint of brandy. Serve in high
This may be served also as a Frozen Mint Julep, glasses,
with a spray of mint in each glass. 737. — ORLEANS PUNCH.
789.— RENAISSANCE PUNCH. PUNCH A L' ORLEANS.
PUNCH A LA RENAISSANCE. Prepare one gallon of Orange Ice, and add one
Prepare one gallon of Lemon Ice, add one pint 1"^"^' °^ strawberry juice and one pint of sherry
of strong tea, one pint of rum, and some vanilla '^°^'- ^eeze smooth, and add the meringue and
flavor; add some caramel coloring and the mer- °°^ P'°' °^ Jamaica rum.
ingue. Serve. 798.— VIENNA PUNCH.
790.— REGENT'S PUNCH. PUNCH A LA VIENNAISE.
PUNCH A LA REGENCE. Prepare the Apple Sherbet No. 759; flavor
Prepare same as No. 789, with one-half pint of vanilla and color pink; add one pint of cognac,
tea, one pint of rum, one pint of white wine, and and serve,
flavor with orange-flower water, and serve. 799. — SAXONIA PUNCH.
Other recipes call for a strong infusion of cin- Prepare a light Raspberry Sherbet; flavor with
namon, with the same liquors. one-half pint of maraschino, and serve.
791.— ROYAL PUNCH. 800.— PORTO RICO PUNCH.
PUNCH A LA ROYALE. Prepare the Chocolate Sherbet No. 768; flavor
Prepare one gallon of Pineapple Ice, add the with one pint of good rum, and serve vlth a
grated rind of one orange and the juice of six, spoonful of whipped cream.
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 9I
801. — BONANZA PUNCH. flavor vanilla and rose; add one pint of brandy
Take four quarts of water, four pounds of sugar, and the meringue.
two cans of grated pineapple, six lemons and gjj. ^NOYEAU PUNCH.
eig t oranges. ... Add to one gallon of Lemon Ice, one pint of
Infuse the rmd of an orange and two lemons in y^^chwasser, a few drops of bitter almond, and
the syrup: add aU the fruit jmce, pineapple and ^^^ orange flower water. Add the meringue and
one quart of sherry or port wine. Freeze as „__,-
usual. When frozen, incorporate one pint of „ .„^, „„„„,„ „„»,„,,
„ ,, J . -.u / jj- • J 813.— APRICOTINE PUNCH.
Holland gin, without adding any meringue, and ''
ggj.yg Prepare the Apricot Ice with two quarts o£
gQ2 FAVORITE PUNCH. water, two quarts of Apricot juice, and four
Infuse with one gallon of Strawberry Ice the T?°'^^ °* ''"«"• F™««- ^""^ '^^ ">« meringue
grated rind of two oranges; add the juice of six *°d °°« P'"' °* ^"^^y "^ k^schwasser.