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Punch

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. four quarts of punch
  2. a pint of porter will soften
  3. Lemons
  4. Spirit
  5. Sherbet
  6. a pound of sugar
  7. Must
  8. Brandy
  9. Rum
  10. Water

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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

  1. rubbing and mixing process being thoroughly performed.
  2. Then mix this up well with boiling water (soft water is best) till the whole is rather cool.
  3. When this mixture (which is now called the Sherbet) is to your taste, take brandy and rum in equal quantities and put them to it, again mixing the whole well together.
  4. The quantity of spirit must be according to taste.
  5. Two good lemons are generally enough to make four quarts of punch, with half a pound of sugar, but this depends much upon the taste and upon the strength of the spirit.
  6. As the pulp is disagreeable to some persons, the Sherbet may be strained before the liquor is put in.
  7. Some strain the lemon before they put it to the sugar, but that is improper;
  8. for when the pulp and sugar are mixed well together, they add much to the richness of the punch.
  9. When only rum is used, about half a pint of porter will soften the punch ;
  10. and even when both rum and brandy are used, the porter gives a richness and, to some, a very pleasant flavour.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve