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Punch, Burnt

From Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates (1880).

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A historical recipe

Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates, by University of Leeds. Library (1880).

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 ingredient

  1. a pound of sugar

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. Stir over the fire a pint and a half of rum, a pint and a half of claret, and three-quarters of a pound of sugar.
  2. When the sugar is melted, and the mixture boils, pom a pint and a half of boiling water over it and the juice of three lemons.
  3. This punch may be drunk either hot or cold : if cold, it should be allowed to stand covered in the saucepan till it is cold, and then be poured into decanters.
  4. The zest of the lemons should be rubbed off on the sugar before it is put in.

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Wooden spoon
Source not stated by archive.org
Credit

From Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates (1880), printed page 30, digitised by the Internet Archive: https://archive.org/details/b21537628

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.