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Punch

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United States

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

Ingredients 8 ingredients

  1. two quarts of punch
  2. Lemons
  3. French brandy
  4. Water
  5. Rum
  6. Rub
  7. Sugar
  8. Cut

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

  • 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. To make two quarts of punch, take three fresh lemons;
  2. rub the outsides of them over with lumps of loaf-sugar, until they become quite yellow ;
  3. throw the lumps into the bowl ;
  4. roll the lemons well ;
  5. cut them in half, and squeeze them with a proper instrument over the sugar ;
  6. bruise the sugar, and continue to add fresh portions of it, mixing the lemon -pulp and juice well with it.
  7. Much of the quality of the punch depends on this.
  8. The quantity of sugar to be added should be great enough to render the mixture, without water, quite mild and palatable.
  9. Then add, gradually, a small quantity of hot water, just enough to render the syrup sufficiently thin to pass through the strainer.
  10. Mix all well together;
  11. strain it and try it ;
  12. if at all sour, add more sugar.
  13. When cold, put in a little cold water, and the best French brandy and old Jamaica rum, equal quantities, adapted to the taste.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
  • Sieve