Regent's Punch
From Modern domestic cookery (1860).
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A historical recipe
Modern domestic cookery, by Rundell, Maria Eliza Ketelby, 1745-1828. New system of domestic cookery and University of Leeds. Library (1860).
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
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1 pint of rum
Cook safely
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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
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- Make the sherbet with g-reen tea, capildaire, and lemon-juice ;
- to 5 pints of this mixture add 1 pint of rum, 1 of brandy, 1 of arrack, and a bottle of cura^oa, •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 Ciiap.
- XXX.
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Measuring jug