Iced Roman Punch Recipe ingredients

To prepare this Iced Roman Punch Recipe, first put 2 pounds of finely powdered sugar into a bowl, and strain over it the juice of 10 lemons and 2 sweet oranges. Add the thin rind of a lemon and an orange, and let the infusion remain for one hour. Strain the syrup through muslin, add gradually the whites of 10 eggs beaten to a firm froth, and freeze the punch in the usual way, being careful to work it vigorously with the spattle while it is being frozen. A few minutes before serving mix together a pint of old white Jamaica rum, half a pint of green tea, half a pint of brandy, and a bottle of champagne. Add the ice, and stir briskly till it dissolves. A pint of pineapple syrup may be added or not. This punch should be thick and creamy in appearance. If it is too thick to be poured into glasses, it should be thinned with a little more champagne. Iced Roman punch should be handed round in high glasses between the first and second courses.