Roman Punch
2 pounds of sugar. 3 pints of water. 5 or 6 lemons--juice of all, zest of 3. 3 or 4 oranges--juice of all, zest of 1. 8 whites of eggs. Half pint of Jamaica rum. Half pint of angelica or other sweet wine.
Grate the rinds of 3 or 4 of the lemons and 1 or 2 oranges, according to their size and ripeness, into a bowl and squeeze in the juice of all without the seeds. Make a hot syrup of the sugar and a pint of water, and when it has cooled a little pour it to the zests and juice, and let remain till cold. Add the wine and the other two pints of water, strain into a freezer, freeze, add the whipped whites, and a few minutes before serving put in the rum and beat to mix. 2. To make a more expensive quality of punch use good French white wine instead of water, except water enough to dissolve the sugar. Rub the orange and lemon zests on lumps of sugar and the flavored syrup made with it need not be made hot. A larger number of lemons will be needed, and the rum is to be added at last as in the other case.