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Imperial Punch, Cold

From Cassell's new dictionary of cookery (1900).

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A historical recipe

Cassell's new dictionary of cookery (1900).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a quart of water
  2. a pint of seltzer water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut a pineapple into very thin slices, and slice also four closely-peeled China oranges, leaving none of the white pith attached to the orange-slices.
  2. Put the slices into a' bowl.
  3. Extract the flavour from an inch length of vanilla, and about half an inch of stick cinnamon, by heating them in a quart of water with the peel of a Seville orange.
  4. Rub off the rind of lemon on a lump or two of sugar, and sq'ueeise the juice from four lemons into the bowl, adding' the sugar with more lemon-juice to make half a pound, then strain in the vanilla liquid, and cover to get cold.
  5. When quite cold, mix a bottle each of rum, hock, and champagne, with a pint of seltzer water.
  6. Stir well, and serve in champagne glasses, cold.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From Cassell's new dictionary of cookery (1900), printed page 322, digitised by the Internet Archive: https://archive.org/details/cu31924003567728

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.