CookEat Recipe
Yellow Chartreuse Lemon-Water Punch
Six sherbet glasses of No376 lemon-water ice with yellow Chartreuse folded into freezer. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3011. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized egg white and food-safe frozen storage follow reviewed No376; liquor is retained as source fact with consumer-use restriction. Limites : No376 frozen output and per-glass volume unmeasured; alcohol retention and serving context need editorial review.
Method
Steps
Step 1
Prepare FULL No376 lemon-water ice ONCE: dissolve sugar in measured lukewarm water, add three lemons and selected pasteurized egg white, mix five minutes; freeze in food-safe ice/salt apparatus with stirring, recording actual frozen yield.
Step 2
While freezer still works, pour in TWO tablespoons yellow Chartreuse, mix thoroughly with spatula and divide actual FINISHED punch among SIX sherbet glasses. Do not imply a fixed fill volume or remove the alcohol fact.
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