Regent’s Punch
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
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
- Two lbs. of loaf sugar
- 6 wineglasses of brandy
- 6 wineglasses of rum
- 2 quart bottles of champagne
Method
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- MRS.
- Two lbs.
- of loaf sugar, 2 large cups of strong black tea, 6 wineglasses of brandy, 6 wineglasses of rum, 4 oranges, juice only, 4 lemons, 1 large lump of ice, 2 quart bottles of champagne, put in just before using.