Punch
A historical recipe from Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869).
A historical recipe
Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869). Project Gutenberg eBook #45255.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- one pint of old rum
- one pint of brandy
- a pound of powdered lump sugar
- one pint of infusion of green tea
- one quart of boiling water
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
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- Extract the oil from the rind of a large lemon by rubbing it with lumps of sugar;
- add the juice of two lemons and of two Seville oranges, together with the finely pared rind;
- put this into a jug with one pint of old rum, one pint of brandy, and half a pound of powdered lump sugar;
- stir well together, then add one pint of infusion of green tea and one quart of boiling water.
- Mix well, and let it be served quite hot.
- This is an excellent recipe for ordinary Punch;
- and the addition of green tea cannot be too strongly recommended.
- In order to give Punch a delicious softness, one pint of calves'-foot jelly should be added to the above recipe.
- The addition of two glasses of sherry will also be found an improvement.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Measuring jug