1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE half-dozen lemons used, beat up the whites of three eggs to a stiff snow, and pour upon them half a pound of simple syrup that has been boiled to the thickness of molasses and cooled, mix well toge- ther, and add and work it into the frozen sherbet. Just before serving add for every six lemons used half a pint of old rum, half a pint of brandy, a wineglassful of maraschino, and a pint of the best champagne. Stir these all well up together, and freeze again for a short time. Mix together a quart of brandy, a quart of rum, half a pint of strong green tea, half a pint of arrack, the strained juice of twelve lemons, the thin rind of four lemons, half a nutmeg grated, a well-bruised stick of cinnamon, twelve bruised cloves, thirty bruised coriander seeds, two pounds of sliced pine-apple, nine pounds of loaf sugar, and two quarts of boiling water ; stir together. Keep it very closely covered for two days, then boil two quarts of pure milk and add it to the mixture, and mix thoroughly, and in an hour's time filter ; then bottle off and cork down tight. Ice it before serving. Russian Punch. Dissolve a pound of sugar in three pints of green tea (it must not be strong) ; add half a tumblerful of lemon or lime juice and a gill of Kiimmel. Rum Punch. Francatelli's Recipe for Bottling.

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