The 1901 Cookbook Archive
No. 1926 — Royal Frozen Punch (Punch Glacé)
English historical translation of Molokhovets recipe No. 1926 from the 1901 Russian cookbook, retaining original methods and measures.
Take several pineapples, a bottle champagne, a quarter bottle maraschino, half a bottle arrack or Jamaican rum, juice of six lemons and three oranges, and two to three pounds sugar.
Boil sugar with lemon juice and a little water into a clear syrup. Pound the pineapples to a pulp and pour the boiling syrup over them, add rum or arrack and cover until cool.
Add strained lemon and orange juice, wine, maraschino and champagne. Strain through a napkin, chill on ice to the texture of soft water ice and serve in glasses.
Original source: Read Russian recipe No. 1926. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.