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Norfolk Punch

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

  1. four pounds of sugar

Method

  1. Pare thirty-two Seville oranges, and the same number of lemons.
  2. 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.
  3. Clarify in a gallon of water four pounds of sugar.
  4. When cold, strain the brandy (which will now be a tincture) to this.
  5. Add the juice of the oranges and lemons to this, previously strained and bottled, when the peel is taken ofi;
  6. Cask the liqueur, or put it in a jar.
  7. Stop it well.
  8. In six weeks 656 CH1.P.
  9. I.
  10. — ^U^UBUBa, OORDIAUy BSyBBAOEfly &C.
  11. it msy be gently poured, or drawn ofiP, and bottled.
  12. A tincture of bruised nutmegs and cloves may be added to this compound.

Plating

Cookware for this recipe

  • Whisk
  • Vegetable peeler
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 433, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

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.