Cooling Cups and Dainty Drinks by William Terrington (1869, p.222) — Terrington 1869
| 1 pint | noyeau ice | base |
| 1 gill | Curaçao | modifier |
| 4 whole | egg white — egg whites | other |
| 1 pint | orange wine | other |
| 4 oz | sugar — pounded sugar | sweetener |
- Combine the noyeau ice, Curaçao, and orange wine.
- Add the frothed egg whites and pounded sugar, freeze, and serve.
Ice: Frozen
This reinforces how much frozen punch service could overlap with confectionery and liqueur culture.
The frozen base is already flavored before the alcoholic seasoning is added.