Cooling Cups and Dainty Drinks by William Terrington (1869, p.221) — Terrington 1869
| 1 pint | orange juice — Sweetened. | base |
| 0.5 gill | rum | base |
| egg white — egg whites | other | |
| 1 bottle | sparkling Moselle | other |
- Mix the sweetened orange juice, sparkling Moselle, and rum in a freezing-pot.
- Add the stiffly whisked egg whites and work the mixture well with the spatula until frozen.
- Serve in coloured glasses.
Ice: Frozen in freezing-pot
This frozen punch family is a major Victorian service form and merits representation in the Terrington set.
The frozen, aerated structure is what separates ponche a la romaine from the ordinary punch line.