Browse by ingredient

Loading recipe…

Roman Punch · HaveItMakeIt

← Back to my ingredients

Roman Punch

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

4 cups water
2 cups sugar
½ cup lemon juice
½ cup orange juice
½ cup tea infusion
½ cup rum

Steps

Prepare and freeze same as Cardinal Punch.

More recipes with lemon, orange, tea or rum

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.