Regent's Punch
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- ¼ pint of brandy
- a pint of very strong green tea
- a sprig of balm
- 2 wine
Method
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- A bottle of champagne, a ¼ pint of brandy, a wine glass of good old rum, and a pint of very strong green tea, with capillaire or any other syrup, to sweeten.
- A cool Tankard.
- Mix 2 wine-glassfuls of sherry, and 1 of brandy, in a tankard, with a hot toast, and sugar to taste;
- pour in a bottle of clear nice tasted ale, and stir it with a sprig of balm: then let it settle and serve it.
Plating
Cookware for this recipe
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Wooden spoon