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Punch au Kirsch
Six sherbet glasses of lemon water ice flavored with Swiss kirsch. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1581. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No376 ONCE, select pasteurized white, keep ice/salt external to food, add measured kirsch during freezing. Kirsch alcohol remains a source ingredient; do not assume it evaporates. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.
Method
Steps
Step 1
Prepare No 376 ONCE: Mix its sugar, lukewarm water, three lemons (rind from one) and identified pasteurized egg-white equivalent FIVE MINUTES. Strain into sealed freezer.
Step 2
Surround sealed freezer with external broken ice and rock salt. During its source thirty-five-minute freeze guide add TOTAL TWO AND A HALF TBSP Swiss kirsch and mix with spatula; do not separately serve parent lemon ice.
Step 3
Measure actual frozen output and divide across SIX sherbet glasses without inventing a fixed glass volume. Serve frozen.
Step 4
Broken ice and rock salt surround the sealed freezer externally and must not enter the food.
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