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Imperial Punch

2 pounds of sugar. 3 pints of water. 1 ripe pineapple. 4 oranges--juice of all, zest of 2. 4 lemons--juice of all, zest of 2. 1 nutmeg. 8 whites of eggs. 1 pint of equal parts of maraschino, noyeau, kirsch, and curacao. 1 pint of champagne.

Grate or mash the pineapple, add the zests and juice of the lemons and oranges and pour on them the hot syrup made of the sugar and water. Let stand till cold. Then strain and press the syrup from the pineapple, freeze and add the whipped whites as usual, and a little while before serving add the liqueurs and champagne.