oranges; freeze; add meringue and one pint 814.— CREME DE MENTHE PUNCH,
of Jamaica rum, and serve. Prepare the Sherbet No. 761; or one gallon of
803. ^VICTORIA PUNCH. Lemon Ice. Color a light green. When frozen.
Prepare one gallon of Orange Ice. and freeze ^^d the meringue and one pint of creme de
with one pint of white wine. Before serving, add menthe liquor; or flavor with extract of mint and
the meringue, one-half pint of kirschwasser, and 0°^ pint of brandy,
one pint of arrac. 815.— CHARTREUSE PUNCH.
804.-MIKADO PUNCH. CURACOA PUNCH.
Take one gallon of Cherry Ice; incorporate one BENEDICTINE PUNCH,
pint of arrac, one-quarter pint of maraschino To one gallon of Lemon Ice add one pint of
and the meringue, and serve. sherry wine, one-half pint of chartreuse liquor,
805.-ORIENTAL PUNCH. and the meringue .. , . ,
■' . . Punches with other fancy cordials, can be made
Prepare the Sherbet No. 763; flavor cinnamon .^ ^, jj- /- ^ j- ..
r*"" •■"° " , , . after the same recipe, adding Curapoa, Benedict-
and add one pint of brandy and the meringue. .
1I16| 6lC> I 6(C*
806.-KNICKERBOCKER PUNCH. 816.-SARATOGA PUNCH.
Add to one gallon of Lemon Ice, one pint of gm, ^^^^ ^^^ ^^ ^^^^^ ^^^ ^^^^ ^^^^ ^j
one-half pint of maraschino and the menngue. , j 1 .. ■ i ■.,. .^l
»,u= ^a^ f a sugar; make a syrup, and let infuse with the
807.— KIRSCHWASSER PUNCH. grated rind of one orange. Add one pint of
PUNCH AU KIRSCH. strawberry juice; also the juice of ten oranges
Prepare one gallon of Lemon Ice, and freeze ^nd four lemons, and one pint of white wine.
as usual; add one pint of kirschwasser and the Freeze. Add one-half pint of kirschwasser and
meringue. the meringue.
808.— PERFECT LOVE PUNCH. 817.— CLARET PUNCH.
PUNCH PARFAIT D'AMOUR. ^ q^^j^ claret, i quart water, 3 lbs. sugar.
Take two quarts of Lemon Ice, one quart of g lemons, 6 oranges, 2 sticks of cinnamon,
Raspberry Ice, and one quart of Orange Ice; j pjnt brandy,
flavor vanilla. Before serving, add one pint of ^^^ ^ ^^^^ ^.^^ ^^^ ^^^^^ ^^^ ^^^^^ ^^
kirschwasser and the meringue✪ Perfect Love Punch. .^^^^^ ^j^^ cinnamon and the grated rind of one
Another way is to make Punch No. 807: flavor ^^^^^ ._^ ^^^ j^^^ ^^^p j^^ ^^^ j^^^^_ j^j^ ^^^^^^
with vanilla, orange or strawberry extract, and ^^^p ^^.j the juice of lemons and oranges; freeze
color pink. ^^ usual; incorporate the brandy, and serve with
809.— ANISETTE PUNCH. ^t without the meringue.
Add to one gallon of Lemon Ice, one-half pint
of anisette Uquor, one-half pint of brandy and 818.— FROZEN WINES,
the meringue, and serve. j^^^t ^jj jj^g g^eet wines may be frozen in the
810. CREME DE NYMPHE PUNCH. same manner as the Claret Punch, with or with-
Prepare a very lightly-flavored Lemon Ice, add out other liquors. Sugar should be used sparingly,
one pint of maraschino and the meringue, and and a better flavor is obtained if the meringue is
flavor with extracts of rose, cinnamon and mace, omitted.
gjj CREME YVETTE PUNCH. Take three quarts of wine, three pints of water,
Prepare one gallon of Lemon Ice, color pink, about one and one-half pounds of sugar. Dis-
92
PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS.
solve the sugar in the wine and water, cold; freeze
smooth and serve.
Spices, or less wine may be used; also a combi-
nation of wines and fruit juices. Liquors should be
added only after freezing — shortly before serving.
819.— SIBERIAN PUNCH.
ALASKA PUNCH.
Prepare one gallon of the virgin cream No. 720;
freeze as usual; add one pint of rum and one pint
of brandy; work smooth and serve.
.1 826.— LALLA ROOKH PUNCH.
Trfjjpfe gallon of New York or French Ice
Cream sJ^d one pint of rum and the meringue.
Serve in glasses, like other punches.
Page 108 · 1 recipe record 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.
oranges; freeze; add meringue and one pint 814.— CREME DE MENTHE PUNCH,
of Jamaica rum, and serve. Prepare the Sherbet No. 761; or one gallon of
803. ^VICTORIA PUNCH. Lemon Ice. Color a light green. When frozen.
Prepare one gallon of Orange Ice. and freeze ^^d the meringue and one pint of creme de
with one pint of white wine. Before serving, add menthe liquor; or flavor with extract of mint and
the meringue, one-half pint of kirschwasser, and 0°^ pint of brandy,
one pint of arrac. 815.— CHARTREUSE PUNCH.
804.-MIKADO PUNCH. CURACOA PUNCH.
Take one gallon of Cherry Ice; incorporate one BENEDICTINE PUNCH,
pint of arrac, one-quarter pint of maraschino To one gallon of Lemon Ice add one pint of
and the meringue, and serve. sherry wine, one-half pint of chartreuse liquor,
805.-ORIENTAL PUNCH. and the meringue .. , . ,
■' . . Punches with other fancy cordials, can be made
Prepare the Sherbet No. 763; flavor cinnamon .^ ^, jj- /- ^ j- ..
r*"" •■"° " , , . after the same recipe, adding Curapoa, Benedict-
and add one pint of brandy and the meringue. .
1I16| 6lC> I 6(C*
806.-KNICKERBOCKER PUNCH. 816.-SARATOGA PUNCH.
Add to one gallon of Lemon Ice, one pint of gm, ^^^^ ^^^ ^^ ^^^^^ ^^^ ^^^^ ^^^^ ^j
one-half pint of maraschino and the menngue. , j 1 .. ■ i ■.,. .^l
»,u= ^a^ f a sugar; make a syrup, and let infuse with the
807.— KIRSCHWASSER PUNCH. grated rind of one orange. Add one pint of
PUNCH AU KIRSCH. strawberry juice; also the juice of ten oranges
Prepare one gallon of Lemon Ice, and freeze ^nd four lemons, and one pint of white wine.
as usual; add one pint of kirschwasser and the Freeze. Add one-half pint of kirschwasser and
meringue. the meringue.
808.— PERFECT LOVE PUNCH. 817.— CLARET PUNCH.
PUNCH PARFAIT D'AMOUR. ^ q^^j^ claret, i quart water, 3 lbs. sugar.
Take two quarts of Lemon Ice, one quart of g lemons, 6 oranges, 2 sticks of cinnamon,
Raspberry Ice, and one quart of Orange Ice; j pjnt brandy,
flavor vanilla. Before serving, add one pint of ^^^ ^ ^^^^ ^.^^ ^^^ ^^^^^ ^^^ ^^^^^ ^^
kirschwasser and the meringue. .^^^^^ ^j^^ cinnamon and the grated rind of one
Another way is to make Punch No. 807: flavor ^^^^^ ._^ ^^^ j^^^ ^^^p j^^ ^^^ j^^^^_ j^j^ ^^^^^^
with vanilla, orange or strawberry extract, and ^^^p ^^.j the juice of lemons and oranges; freeze
color pink. ^^ usual; incorporate the brandy, and serve with
809.— ANISETTE PUNCH. ^t without the meringue.
Add to one gallon of Lemon Ice, one-half pint
of anisette Uquor, one-half pint of brandy and 818.— FROZEN WINES,
the meringue, and serve. j^^^t ^jj jj^g g^eet wines may be frozen in the
810. CREME DE NYMPHE PUNCH. same manner as the Claret Punch, with or with-
Prepare a very lightly-flavored Lemon Ice, add out other liquors. Sugar should be used sparingly,
one pint of maraschino and the meringue, and and a better flavor is obtained if the meringue is
flavor with extracts of rose, cinnamon and mace, omitted.
gjj CREME YVETTE PUNCH. Take three quarts of wine, three pints of water,
Prepare one gallon of Lemon Ice, color pink, about one and one-half pounds of sugar. Dis-
92
PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS.
solve the sugar in the wine and water, cold; freeze
smooth and serve.
Spices, or less wine may be used; also a combi-
nation of wines and fruit juices. Liquors should be
added only after freezing — shortly before serving.
819.— SIBERIAN PUNCH.
ALASKA PUNCH.
Prepare one gallon of the virgin cream No. 720;
freeze as usual; add one pint of rum and one pint
of brandy; work smooth and serve.
.1 826.— LALLA ROOKH PUNCH.
Trfjjpfe gallon of New York or French Ice
Cream sJ^d one pint of rum and the meringue.
Serve in glasses, like other punches.