“La Ponche”

Punch

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

La Ponche is a seventeenth-century recipe which Mr. Philip Moritz was able to get for me. At that time, however, it was made with aqua vita and not with rum. It consisted of two-thirds of aqua vita to one-third of water, with pounded cloves and cinnamon, nutmeg and a little piece of bread crust, with yolks of eggs. The whole is well mixed and should be served well iced.