Roman Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Make a lemon sherbet, and freeze it very hard. Then add the liquors slowly, and beat well. Turn into a freezer, pack and cover it well, and let it stand for four or five hours. The Punch will not f...
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Ingredients
- A Quart of Lemon Sherbet
- ½ Pint of Champagne
- ½ Pint of Jamaica Rum
- A Gill of Maraschino
- A Teaspoonful of Vanilla
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