Norfolk Punch
From The cook and housewife's manual (1837).
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A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone and University of Leeds. Library (1837).
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
1
1 ingredient
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four pounds of sugar
Method
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- Pare thirty-two Seville oranges, and the same number of lemons.
- Infuse the peel for two days in a large bottle or jar, with a gallon of brandy (or flavourless whisky), a little reduced in strength.
- Clarify in a gallon of water four pounds of sugar.
- When cold, strain the brandy (which will now be a tincture) to this.
- Add the juice of the oranges and lemons to this, previously strained and bottled, when the peel is taken off.
- Cask the liqueur, or put it in ajar.
- Stop it well.
- In six weeks it may be gently poured, or drawn off and bottled.
- A tincture of bruised nutmegs and cloves may be added to this compound.
Cookware for this recipe
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Whisk
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Vegetable peeler
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Sieve