Norfolk Punch

A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).

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A historical recipe

The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

four gallons of the best rum
twelve pounds of double-refined sugar
six gallons of water
six quarts of orange-juice
two quarts of new milk
twelve gallons of

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

Take four gallons of the best rum;
pare a dozen lemons and a dozen oranges very thin;
let the pulp of both steep in the rum twenty-four hours.
Put twelve pounds of double-refined sugar into six gallons of water, with the whites of a dozen eggs beat to a froth;
boil and scum it well;
when cold, put it into the vessel with the rum, together with six quarts of orange-juice, and that of the dozen of lemons, and two quarts of new milk.
Shake the vessel so as to mix it;
stop it up very close, and let it stand two months before you bottle it.
This quantity makes twelve gallons of the Duke of Norfolk's punch.
It is best made in March, as the fruit is then in the greatest perfection.

Plating

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Cookware for this recipe

Saucepan