The 1901 Cookbook Archive
No. 1925 — Frozen Apricot Punch
English historical translation of Molokhovets recipe No. 1925 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare imperial frozen punch as in No. 1924, substituting two glasses fresh apricot purée, half a pound sugar, half a bottle champagne and two small glasses rum.
Freeze to a slushy, pourable consistency and serve in glasses.
Original source: Read Russian recipe No. 1925. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.