Baltimore Tea Punch
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Juice of 12 lemons.
- Put the skins in a pitcher and pour on them 1 qt.
- of boiling tea (made of green and black mixed, 3 or 4 teaspoonsful of each).
- Let it stand 10 minutes, add 1½ lbs.
- sugar and 1 qt.
- of old Jamaica rum.
- Strain and bottle, corking very tightly, and it will keep 6 months in a cool place.
- Do not let the tea draw until it becomes bitter, and if you like it very sweet add more sugar.
- Serve in a bowl with crushed ice.
- Makes nearly 3 qts.
- Should be made at once, and allowed to stand well corked.
- English breakfast tea can be used.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Sieve