Cooling Cups and Dainty Drinks by William Terrington (1869, p.223) — Terrington 1869
| 1 quart | lemon water ice — lemon-water ice | base |
| 1 gill | rum | base |
| 1 pint | Chablis | other |
| 4 whole | egg white — egg whites | other |
| 4 oz | sugar — powdered sugar | sweetener |
- Combine the lemon-water ice, rum, and Chablis.
- Add the whisked egg whites with the powdered sugar.
- Freeze by the usual method and serve in coloured glasses.
Ice: Frozen
This helps round out the frozen ponche family with a wine-led but relatively spare variant.
Compared with the more decorated variants, its simplicity makes the frozen texture do more of the work.