CookEat Recipe
Roman Punch
Lemon ice mixed with Jamaica rum and finished with a small extra rum pour in six glasses. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1708. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Adult alcoholic drink; select pasteurized white for No376. Limites : Additional rum amount, final strength and glass volume unknown.
Method
Steps
Step 1
Prepare No376 Lemon Ice ONCE: mix half-pound sugar, quart lukewarm water, juice of three lemons, zest from one and selected pasteurized egg-white equivalent; strain into a SEALED food-safe ice freezer. Surround its vessel with broken ice and rock salt, keeping all salt OUTSIDE the food, and freeze for the printed thirty-five-minute guide.
Step 2
Mix three tablespoons Jamaica rum into the frozen lemon ice. Divide among six sherbet glasses. Form a shallow hollow in each and pour the source “little rum” into each; amount beyond the three tablespoons is unprinted and must be recorded for any recreation.
Cooked it? Rate it.
Cooked 0 times