Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

Home › The World's Kitchen › Roman Punch

Roman Punch

Prepare a lemon-water ice, pour in three tablespoons good Jamaica rum, thoroughly mix with the spatula, fill up six sherbet glasses, make a small hollow in the centre, fill up with a little rum and serve.

← Fresh Asparagus, Sauce Bearnaise Omelette with Eggplant →

Roman Punch

Read next