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Roman Punch

Ingredients

• 12 lemons
• 2 oranges
• 2 pounds of loaf-sugar
• 1 bottle of champagne
• whites of 8 eggs

Instructions

Grate the yellow rinds of the lemons and oranges upon the loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next day. Then strain it through a sieve, add champagne, and the whites beaten to a froth. You may freeze it or not.

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Source

Directions for Cookery, in its Various Branches (1840).