Regent's Punch
From Modern domestic cookery (1853).
No ratings yet
A historical recipe
Modern domestic cookery, by Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery and University of Leeds. Library (1853).
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
1 ingredient
-
1 pint of rum
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Make the sherbet with green tea, capillaire, and lemon-juice ;
- to 5 pints of this mixture add 1 pint of rum, 1 of brandy, 1 of arrack, and a bottle of curacoa, together with a small jar or shape of Guava jelly.
- Pour in a bottle of champagne, and send up the punch in a bowl or jug, with a pine-apple sliced into it.
- An excellent liqueur.
- — Stick 6 cloves into a fine ripe China Chap.
- XXX.
Cookware for this recipe
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Measuring jug