The Regent’s, or George the Fourth’s, Punch
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
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A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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
- a pint of thin cold syrup
- a pint of strong green tea
- a glass of
- a glass of brandy
Method
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- Pare as thin as possible the rinds of two China oranges, of two lemons, and of one Seville orange, and infuse them for an hour in half a pint of thin cold syrup;
- then add to them the juice of the fruit.
- Make a pint of strong green tea, sweeten it well with fine sugar, and when it is quite cold, add it to the fruit and syrup, with a glass of the best old Jamaica rum, a glass of brandy, one of arrack, one of pine-apple syrup, and two bottles of champagne;
- pass the whole through a fine lawn sieve until it is perfectly clear, then bottle, and put it into ice until dinner is served.
- We are indebted for this receipt to a person who made the punch daily for the prince’s table, at Carlton palace, for six months;
- it has been in our possession some years, and may be relied on.
- Rinds and juice of 2 China oranges, 2 lemons, and of 1 Seville orange;
- syrup, 1/2 pint;
- strong green tea, sweetened, 1 pint;
- best old Jamaica rum, arrack, French brandy (vieux cognac), and pine-apple syrup, each 1 glassful;
- champagne, 2 bottles.
- In ice for a couple of hours.
Plating
Cookware for this recipe
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Sieve