Cooling Cups and Dainty Drinks by William Terrington (1869, p.222) — Terrington 1869
| 1 pint | pineapple syrup — pine-apple syrup | base |
| 0.5 pint | rum — Add while freezing. | base |
| 1 pint | sherry — dry sherry | modifier |
| 1 drop | ambergris essence — ambergris | other |
| 1 pint | cider — Use more to thin if too stiff. | other |
| 4 whole | egg white — egg whites of Italian meringue paste | other |
| 2 drops | orange peel essence — essence of orange-peel | other |
- Combine the pineapple syrup, orange-peel essence, ambergris, dry sherry, cider, and egg whites in the freezing setup.
- While freezing, add the rum.
- If the mixture becomes too stiff, thin it with cider, then serve in coloured glasses.
Ice: Frozen in freezing-pot
This is one of the most elaborate perfume-and-fruit variants in the frozen ponche sequence.
The texture adjustment with cider is a particularly revealing service note.