Tea 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 2 ingredients
- Three cups of strong green tea
- 1½ lbs. of sugar
Method
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- Three cups of strong green tea into which put the rind of 6 lemons pared very thin;
- 1½ lbs.
- of sugar with the juice of 6 lemons.
- Stir together a few moments and then let the rind of the lemon remain several hours in the mixture to give flavor;
- then strain off and add 1 qt.
- of the best rum, or 3 pts.
- of good sherry.
- Fill glasses with crushed ice when serving.
- It will keep any time when put in bottles.
Plating
Cookware for this recipe
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Wooden spoon
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Sieve