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Jams and Marmalades
Roman Punch (made with sugar, lemons and rum)
Originated from: Rome, Lazio, Italy
Occasion: Any time & special times
Contributed by: Taken from "Around-the-World Cook Book" (The Century Co., 1913)

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3/4 pounds of sugar
3 pints water
1 gill of rum
Juice of 4 lemons


Put in saucepan three-fourths of a pound of sugar with three pints of water, boil ten minutes, then put aside to cool; when cold put in freezer and when nearly frozen put in a gill of rum and the juice of four lemons.


The recipe in this entry was taken from "Around-the-World Cook Book, The Culinary Gleanings of a Naval Officer's Wife" which was written by Mary Louise Barrol. It was published in New York by The Century Co. in 1913.For the complete copyright-free cookbook visit www.archive.org. Image: New York Public Digital Library.

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