To Make Punch
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
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
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar;
- put the sugar into a bowl with four ounces of powdered sugar, upon which press the juice of the lemons, and pour over one pint and a half of very hot water that has not boiled, then add a quarter of a pint of rum, and the same quantity of brandy;
- stir well together and strain it, and let it stand a few minutes before it is drank.
- Whiskey punch is made after the same method;
- the juice and thin peel of a Seville orange add variety of flavor to punch, particularly of whiskey punch.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Whisk
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Chef's knife
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Vegetable peeler
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Wooden spoon
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Sieve