The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1889-10-06
THE POPg'S PUNCH.

History of the Famous Beverage and
Original Recipe for Making 1t.
The history of ponche la romaine is
curious. 1t had been the summer re-
freshment of successive Popes for over
eighty years, and their chefs were threat
ened with all kind of horrors and punish
ments If they ever divulged the secrets of
it preparation. When Napoleon invaded
Italy in 1896, this terrible interdict was
broken through; son of Plus Wis chief
confectioner, by name Molas, as soon as
he found the French were conquerous.
ran away from his father and united his
fortunes with them.
This young man became the favorite
servant of the Empress Josephine, and
after her death became cook to the Rus
sian Prince Lieven, whom he accOmpan-
led to London, when that prince was APP
pointed ambassador to the Court of st.
James. This Russian first made this
papal beverage in London by introducing
it at the princes table. The Prince Re
gent asked for the recipe, and permitted
copies to be given to select few of his
friends, and by degrees it became better
known, and is now well known all over
the world.
The original Vatican recipe is:-"Pre-
pare very rich pineappleade or sherbet;
have it little tart with lemon juice, TAX
ing the greatest care that none of the zest
or oil from the yellow rind, or the bitter
ness from the white underlying pith, be
allowed to enter into the composition Of
this sherbet In order to be certain of
this, tits beUter first to CRATE off the yell
low rind from the lemons, then to care
fully remove all the white pith, and, to
make assurance doubly sure wash the
skinned fruit in clear water; after which,
press out the juice free from the rind of
the fruit; strain the juice SO as to re-
move all the seeds or pips from it;
then add to it the pinapple mixture.
1t must be then very well frozen.
This sherbet, being. very rich. viii not
freeze hard, but will be seni-ice. just
before the punch is 30 be served add and
work into 1t for every quart of the ice
one gill of old Jamaica, and for every
two quarts one pint of the best cham
payne. Never use the wine from dam
aged bottles or leaky corks, as it will be
sure to deprave, and perhaps entirely spoil
your punch. After you have well incor-
porated these liquors, add cream or
meringue mixture"
Some of the gourmetS of our time have
altered this old formula by making the
sherbet in the following manner
"Chose three dozen lemons with very
smooth, though not too thin skins; peel
a
careful that there be none of the white
on the yellow rind, then add two pounds
of broken lump sugar, and stir all
together with q wooden spoon for half an
hour to extract tine essential OIL Next
pour boiling water IN the basin and stir
till all the sugar is dissolved. Cut and
squeeze the lemons. strain the juice, put
the pips into a separate pan and pour
boiling water on them
Next throw into the sherbet one-half
the lemon juice, and as soon as the pips
are free from the Transparent coating,
strain off the liquor and add it to the
mixture. Taste it and add more sugar or
lemon as may be required For every
half-dozen lemons used beat up the
whites of three eggs to stiff snow, and
pour upon them half a pound of simple
syrup that has been boiled to the thick
ness of molassses and cooled; mix well
together, and add and work it into the
frozen sherbet. just before serving, add,
for every six lemons used, half pint of
old rum, half a pint of brandy, wine
glassful of marascnino and pint of the
best champagne. Stir these all well up
together, and freeze again for a short
time.
The Cardinals punch used to differ
from the Pope's, and was made of the
rind OF green bitter oranges, cut very
thin, which was allowed to dry for few
hours in the air, then roasted to golden
brown color, after which it was put into
a bottle and covered with deodorized al
cohol, corked up tightly, and set in the
sun for a week. This infusion was put
into the sherbet prepared in the same
way as for Roman punch, except that the
rum was left out and champagne only
used, and sufficient of the bitter orange
infusion, which should be the principal
flavor. This ice should be tinted a fine
red color with little carmine.