The 1901 Cookbook Archive
No. 2697 — Imperial Punch of Strawberries and Other Fruits
English historical translation of Molokhovets recipe No. 2697 from the 1901 Russian cookbook, retaining original methods and measures.
Pick over garden strawberries, rinse and rub through a fine sieve into a stone bowl. For 1 pound of fruit purée, add ½ pound of sugar and stir thoroughly.
Dilute with ½ bottle of Rhine wine, pour into an ice-cream mould and churn, repeatedly scraping the sides so the mixture remains slushy like water mixed with snow rather than freezing solid.
Pour the partly frozen punch into glasses or small cups and serve immediately.
To provide
1 pound of strawberry purée. ½ pound, about 1 glass, of sugar. | ½ bottle of Rhine wine. 5 glasses of salt for the ice bath. |
Historical editorial note: This is a historical alcoholic slush punch. Salt is used in the outer freezing bath.
Original source: Read Russian recipe No. 2697. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.