Turkish Punch, Hot

A hot fountain drink built on a raw egg yolk, and the printed text has been mangled in typesetting. Both facts matter before anything else.

• The raw yolk is the problemThe yolk is dropped in whole and the glass is topped with hot soda water and whipped cream. However hot the urn water was, the yolk is stirred into a glass already holding cold juices and sugar and is never cooked or held at temperature, so there is no assurance it reaches a safe temperature; Salmonella in shell eggs is the specific risk. If you want an egg-enriched hot punch, use a current recipe built on a cooked or pasteurized-egg base.
• The text is corrupt"2 spoonfuls and mix again while filling up with hot powdered sugar" repeats the phrase "mix again while filling up" from the following sentence, so something has clearly gone wrong in setting the type. The likeliest sense is two spoonfuls of powdered sugar, mixed, then filled with hot soda, but the original wording cannot be recovered.
• "Spoonfuls" at the fountainThe measure is a bar spoon rather than a modern tablespoon, though fountain books are not consistent about its size. "Powdered sugar" in this period generally means finely ground sugar rather than today's cornstarch-blended confectioners' sugar.
• "Soda" here is hot waterFountains kept a hot-water urn alongside the carbonated draft; carbonation collapses in heat, so hot drinks were built with plain hot water from the urn. The instruction to fill with soda does not mean anything fizzy.
• Grape juiceThe unfermented bottled grape juice of the period was Concord-based, sweet and strongly foxy in flavor, which is what carried this drink. Ordinary supermarket Concord juice is the nearest thing; wine-grape juice is not.
• YieldOne glass for a single drinker; the recipe does not state its size.