Recipes of American and Other Iced Drinks by Charlie Paul (1902, p.12)
| 2 | orange juice — sweet oranges | acid |
| 5 | lemon juice — lemons | base |
| 0.5 bottle | rum | base |
| mixed fruit — fruits in season | garnish | |
| 1 | Orange peel — thin rind of an orange | garnish |
| 1 bottle | champagne — Bertram Frères' superior champagne | other |
| 6 whole | egg white — white of eggs | other |
| 0.5 lb | powdered sugar | sweetener |
- Squeeze the citrus into a large punch bowl and dissolve in the powdered sugar.
- Add the orange rind and stir in the beaten egg whites by degrees.
- Add the champagne and rum, mix well, decorate with fruit, refrigerate until thoroughly cooled, and serve.
Garnish: Fruits in season