Imperial Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Make a syrup of the water and the sugar. Peel and grate the Pineapple very fine. Grate the zest of two Lemons very fine, and mix with the Pineapple. Add the juices of the Oranges and the Lemons. Mi...
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Ingredients
- A Ripe Pineapple
- 4 Oranges
- 2 Cupfuls of Sugar
- The Zest of 2 Lemons, Finely Grated
- A Pint of Equal Parts of Maraschino, Noyeau, Kirsch and Curacoa
- A Grated Nutmeg
- A Pint of Champagne
- The Whites of 8 Eggs
- 3 Pints of Water
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