Almond Punch
A historical recipe from The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903).
A historical recipe
The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscences, by Edward Spencer (1903). Project Gutenberg eBook #57179.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Flowing Bowl A Treatise on Drinks of All Kinds and of All Periods, Interspersed with Sundry Anecdotes and Reminiscen, by Edward Spencer (1903). Digitised by Project Gutenberg, eBook #57179 (https://www.gutenberg.org/ebooks/57179). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of loaf-sugar
- three pints of boiling water
- three ounces of sweet
- an ounce of bitter
- one lemon
Method
- Extract the juice from the peeling of one Seville orange and one lemon by rubbing loaf-sugar on them;
- the juice of six lemons and one Seville orange, one bottle of capillaire, and a quarter of a pound of loaf-sugar.
- Put the whole into a jug, and when well mixed pour upon it three pints of boiling water.
- Cover the jug close, and keep it near the fire for a quarter of an hour.
- Then add three ounces of sweet, and half an ounce of bitter, almonds, blanched and pounded fine in a mortar, and gradually mixed with a bottle of old brandy.
- Stir well, and it may be used immediately.