Punch
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- a pint of boiling water
- a pound of loaf-sugar
- a pint of brandy
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.
- 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
Chef Wood
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- Take three large lemons, and roll them very hard on the table to make them more juicy.
- Then pare them as thin as possible.
- Cut out the pulp, and throw away the seeds and the white part of the rind.
- Put the yellow rind and the pulp into a pint of boiling water;
- set it on the fire, and let it boil two or three minutes.
- Take it off, and throw in a tea-spoonful of raw green tea of the best sort, and let it infuse about five minutes.
- Then strain it through linen.
- Stir into it three quarters of a pound of loaf-sugar, and a pint of brandy, or any other suitable liquor.
- Set it again over the fire, and when it is just ready to boil, remove it, and pour it into a china bowl or pitcher.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Sieve