St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1890-08-01
ROMAN PUNCH.

The Summer Drink of the Popes
for Nearly Century--Its Sc
cret.
American Analyst.
The history of ponche la romaine is
curious. 1t had been summer re-
freshment of successive popes for
eighty years, and their chefs were
threatened with all kinds of horrors and
punishments if they ever divulged the
secrets of its preparation. When Ma
poleon invaded Italy in 17S6 this terri
BILE interdict was broken through; a son
of Plus WIS chief confectioner, by
name Molar, as soon as he found the
French we're conquerors, ran away
from his father and united his
fortunes with them. This young man
became the favorite servant of the En-
press Josephine, and after her death
became cook to the Russian Prince
LIeven. whom he accompanied to Lon
don when the prince was appointed
ambassador to the court of st. James.
This Russian first made this papal bev-
erage in London by introducing it at
the princes table. The prince regent
asked for the recipe, and permitted
copies to be given to a select few OF his
friends, and by degrees it became bet
ter known, and is now we'll known all
over the world. The original Vatican
recipe is: Prepare very rich pine
applicable or sherbet; have 1t little tart
with lemon juice, taking the great
est care that none of the zest or Oil from
the yellow rind or the bitterness from
the white underlying pith. be allowed
to enter into the composition of this
sherbet. In order to be certain of this
it is better to first gIate Off the yellow
rind from the lemons, then to carefully
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
then add it to the pineapple mixture.
1t must be then very we'll frozen.
This sherbet, being very rich,
will not freeze hard, but will be semi
ice. Just before the punch is to 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 champagne. Never use the
wine from damaged bottles or leaky
corks, as it will be sure to deprave. and
perhaps entirely spoil your punch.
After you have we'll incorporated these
liquors, add cream or merlngue mix
ture." Some of the gourmets of
our time have altered this old
formula by making the sherbet
in the following manner: Choose
three dozen lemons with very
smooth, though not too thin. skins: peel
them into large china pan, being very
careful that there be none of the white
on the yellow rind, then add two pounds
of broken lump sugar and stir all to-
gether with wooden spoon for half an
hour to extract the essential oil. Next
pour boiling water into 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, aud as soon as the plps are
free from the transparent coating.
strain off the liquor and add 1T
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 pound
of simple syrup that has been boiled to
the thickness of molasSes 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 pint of
brandy, wineglassful of maraschino
and pint of the best champagne. Stir
these allTell up together and freeze
again for a short time.
PUNCH A LA CARDINAL.
The cardinals punch used to differ
from the pope's, and was made of the
rnd 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 bottle and covered with de-
odorized alcohol corked up tightly and
set in the sun for week. This In
fusion was put into sherbet prepared in
cept 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 fine red color with little
narrOiOn