The 1901 Cookbook Archive
No. 2698 — Imperial Punch of Apricots
English historical translation of Molokhovets recipe No. 2698 from the 1901 Russian cookbook, retaining original methods and measures.
Make imperial punch in the same way as the strawberry version in recipe No. 2697, using 2 glasses of purée from fresh apricots, ½ pound of sugar, ½ bottle of Champagne and 2 small glasses of rum.
Churn only until the mixture is slushy rather than solid, and serve in glasses as described in the preceding recipe.
Original source: Read Russian recipe No. 2698. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.