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Emily Netuzed recipe book, August 1874
Page 46
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"Roman Punch" Freeze a quart of lemon water ice in the usual way. Beat up the whites of 6 eggs to a very [thorough?] froth, when well beaten have ready 2 gills [illeg.] syrup boiling hot, which pour on the eggs, then [mix?] this mixture with the ice, & add 3 gills of pale brandy, 1ditto of Rum, & 3/4 gill of Maraschino, stir & freeze sharp, & [illeg.] till wanted for use, when served reduce it to the consistency of thick cream by adding Champagne. From Mrs. Collins / 74 Luncheon [Cake?] 1 lb Flour, 1/2 lb Butter mixed well together then add boiling milk & 3 eggs, with 1/2 of Sultana raisins, & 1 decent spoonful of Carbonate of Soda, put in the last thing before baking. Mrs. [illeg.]
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"Roman Punch" Freeze a quart of lemon water ice in the usual way. Beat up the whites of 6 eggs to a very [thorough?] froth, when well beaten have ready 2 gills [illeg.] syrup boiling hot, which pour on the eggs, then [mix?] this mixture with the ice, & add 3 gills of pale brandy, 1ditto of Rum, & 3/4 gill of Maraschino, stir & freeze sharp, & [illeg.] till wanted for use, when served reduce it to the consistency of thick cream by adding Champagne. From Mrs. Collins / 74 Luncheon [Cake?] 1 lb Flour, 1/2 lb Butter mixed well together then add boiling milk & 3 eggs, with 1/2 of Sultana raisins, & 1 decent spoonful of Carbonate of Soda, put in the last thing before baking. Mrs. [illeg.]
Szathmary Culinary Manuscripts and Cookbooks
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