The 1901 Cookbook Archive
No. 1922 — Frozen Lemon Punch (Punch Glacé)
English historical translation of Molokhovets recipe No. 1922 from the 1901 Russian cookbook, retaining original methods and measures.
Make lemon water ice No. 1915 and freeze.
Add three beaten egg whites and beat with a spatula for at least an hour until the volume fills three quarters of the mould.
Five minutes before serving add one tablespoon white rum or maraschino, or half a glass champagne, mix and spoon into glasses.
To provide
1½–2 glasses sugar and 2 lemons 1 spoonful rum or maraschino | Or ⅓ glass champagne 3 egg whites and 6 glasses salt |
Historical editorial note: The source method gives half a glass champagne but the supply list one third; the whites are not fully cooked.
Original source: Read Russian recipe No. 1922. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.