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Punch, Hot

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 13 ingredients

  1. Nutmeg
  2. a pint of boiling water
  3. Orange
  4. a pint of brandy
  5. Sugar
  6. A spoonful of noyau will improve
  7. Sherbet
  8. Rub
  9. a pint of rum
  10. a quart of punch
  11. Lemon
  12. Spirits
  13. Lumps of sugar

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% 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 folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

  2. 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.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. In order to make good punch, it is necessary that the sherbet — or mixture of sugar, flavoui-ing, acid juice, and watershould be both rich and delicate, and that the ingredients should be thoroughly blended.
  2. When the latter point is attained, the spirits and wme can be added, in proportions to suit the taste.
  3. The following recipe is a general iavounto :— Rub the rind of a large fresh lemon with two or throe lumps of sugar till all the ycUow f.rirf, has been taken eft';
  4. then iulil more sutfar to make up the weight to foui- ounces.
  5. I Put this into the punchbowl, and strain over it the juice of the lemon.
  6. Pour then into the punch-bowl a pint of boiling water, and stir the mixture well for five or six minutes.
  7. Add a quarter of a pint of rum, the third of a pint of brandy, and stir again.
  8. Half a nutmeg, grated, may be added or not.
  9. Time to prepare, a few minutes.
  10. Sufficient for a quart of punch.
  11. Punch, Hot (another way).
  12. — Rub two or three lumps of sugar upon the rind of three fresh lemons, or, if preferred, upon two lemons and one Seville orange, until the yellow part is taken off ;
  13. then add more sugar to make up the weight to six ounces.
  14. Put this into the punchbowl, strain over it the juice of the fruit, and add a pint and a half of boiling water.
  15. Stir the mixture until the sugar is dissolved, then add a pint of r\un and a glassful of brandy.
  16. A spoonful of noyau will improve the flavour of this punch.
  17. Time, a few minutes to prepare.
  18. Sufficient for three pints of punch.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Blender
  • Chef's knife
  • Grater
  • Wooden spoon
  • Sieve