Grape Fruit Punch

This is a sketch rather than a formula — no quantities, no timings, and one ambiguous ingredient name. What it wants is a grapefruit frappé: fruit, sugar, a little fortified wine or liqueur, chilled until slushy.

• No quantities givenThe original assumes a cook who knows the proportions. For a workable starting point, treat it as roughly equal volumes of grapefruit pulp and mixed fruit, sugar to taste, and spirit as a flavouring rather than the base — a few tablespoons per quart, not a cup.
• Maraschino means the liqueurMaraschino of this period was a clear cherry liqueur from Dalmatia, made with the kernels as well as the fruit, not the pink syrup that jarred cocktail cherries sit in. Use a genuine maraschino liqueur, or the sherry alternative the recipe offers, and note that sherry gives a nuttier, less almond-scented result.
• Weisbaden cherriesMost likely candied or preserved cherries of the type associated with Wiesbaden, a town that traded in glace and brandied fruit. Any good candied or brandied cherry stands in; drain them well so the syrup does not oversweeten the whole bowl.
• Malaga grapesA large, thick-skinned, seeded white grape then sold as a winter dessert fruit. Seedless green grapes need no seeding or skinning, but halve them so they do not roll around whole in the glass.
• Grapefruit pulpSegment over a bowl and pull the pulp free of the bitter membrane and pith, which turns sharply bitter once sugared and chilled. Reserve the juice that escapes; it becomes the liquid of the punch.
• "Partially frozen"The target is a coarse slush, not a solid block. Freeze in a shallow pan and rake with a fork every 20 to 30 minutes for two to three hours; alcohol and sugar both slow freezing, so it will stay scrapeable.
• Yield and servingPunch glasses of the period held about four ounces, so a quart of the mixture serves eight. Spoon it in and serve immediately — it slumps within a few minutes at room temperature.