Tea Punch— 2
From The 3-6-5 cook book, for use 365 days in the year (1899).
Source and licence
From The 3-6-5 cook book, for use 365 days in the year (1899), printed page 261, digitised by the Internet Archive: https://archive.org/details/365cookbookforus00pech
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- Two quarts of Jamaica rum
- three pounds of pulvarized sugar
- two cups of green tea
Method
- Two quarts of Jamaica rum, twelve lemons, three pounds of pulvarized sugar, two cups of green tea.
- Cut the rind of the lemons as thinly as possible, string all on long string and soak in the rum.
- Steep tea, pour it over the sugar and lemon juice, then add the rum.
- Just before serving, fill up the punch bowl with powdered ice and pour over the mixture.