Proof spirit consists of about
equal parts by weight of water and alcohol; rectified S2)iril
contains about 84 per cent, of alcohol and 16 per cent, of
water ; absolute alcohol contains one, or at most two, per
cent, of water. These are preparations prescribed in the
British Pharmacopceia, and they can therefore l)e always
obtained from any chemist and druggist.
* The reader may note that the French buyers of kirsch rejected all such
spirit as did not become blue with tincture of ouaiacum, as not genuine,
lloussingaidt proved that this reaction was due to the jiresence of copper,
imported by dirty stills. For years manufacturers who mail(! pure. Kirsehen-
wasser could not sell it at its proper value.
PUNCH AND ITS VARIETIES
619
Punch is a specifically English preparation, anti has a
jovial history. It is an alcoholic drink made wi.n the juice
and zest of lemon, sugar, and any of the principal distilled
spii’its. The most characteristic punch is no doubt made
with rum — at least, in part. To heighten its flavour some
wine may be added, but never so much as will make its
bouquet prominent. For the practice of a great establish-
ment, a hotel, or restaurant, it is expedient to have the
ingredients of punch ready, and with this view the cook or
butler should prepare syrup of lemon, syrup of citric acid,
quintessence of lemon-peel, tincture of lemori-j^eel, orange
syrup (for punch and puddings), syrup of orange or lemon
peel, quintessence of orange-peel, or curagoct, and variations.
The actual mixing of the punch becomes an empirical
process, for which no proportion can be stated without a
previous knowledge of the strength of the spirit to be
employed, and, in places of sale, of the profit to be exacted.
Punch may be drunk hot or cold ; the hot form is preferred
in winter. It should never be stronger than the presence
of 20 per cent, of absolute alcohol will make it ; this is
about the average strength of sherry or port w'iue. It will
be more wholesome if it contain less spirit, down to 10 per
cent, of absolute alcohol. A practised taster may adjust
the alcoholicity of the mixture by mere gustation within
2 per cent, of error.
It is evident from the foregoing that a great many varieties
of punch can be produced, but it is unnecessary to give even
the titles of many. We will, however, point out the features
by which some special sorts of punch are distinguished.
The French cooks colour most rum punch of a dark amber,
nearly brown, by means of caramel. In the production of
caramel for this purpose great care must be taken to make
the burnt sugar as little bitter as possible. In so-called
Yorkshire {hoi) Punch some calf’s-fooi jelly is introduced,
possibly to give it some body, by means of which slight
620
THE SPIRIT OF COOKER)
viscosity the taste may linger a little longer on tongue and
palate than would that of a thinner liquid. Four quarts of
punch may receive a pint of made calf’s-foot jelly, contain-
ing about half an ounce of dry gelatine✪ Yorkshire Punch.
Page 390 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Proof spirit consists of about
equal parts by weight of water and alcohol; rectified S2)iril
contains about 84 per cent, of alcohol and 16 per cent, of
water ; absolute alcohol contains one, or at most two, per
cent, of water. These are preparations prescribed in the
British Pharmacopceia, and they can therefore l)e always
obtained from any chemist and druggist.
* The reader may note that the French buyers of kirsch rejected all such
spirit as did not become blue with tincture of ouaiacum, as not genuine,
lloussingaidt proved that this reaction was due to the jiresence of copper,
imported by dirty stills. For years manufacturers who mail(! pure. Kirsehen-
wasser could not sell it at its proper value.
PUNCH AND ITS VARIETIES
619
Punch is a specifically English preparation, anti has a
jovial history. It is an alcoholic drink made wi.n the juice
and zest of lemon, sugar, and any of the principal distilled
spii’its. The most characteristic punch is no doubt made
with rum — at least, in part. To heighten its flavour some
wine may be added, but never so much as will make its
bouquet prominent. For the practice of a great establish-
ment, a hotel, or restaurant, it is expedient to have the
ingredients of punch ready, and with this view the cook or
butler should prepare syrup of lemon, syrup of citric acid,
quintessence of lemon-peel, tincture of lemori-j^eel, orange
syrup (for punch and puddings), syrup of orange or lemon
peel, quintessence of orange-peel, or curagoct, and variations.
The actual mixing of the punch becomes an empirical
process, for which no proportion can be stated without a
previous knowledge of the strength of the spirit to be
employed, and, in places of sale, of the profit to be exacted.
Punch may be drunk hot or cold ; the hot form is preferred
in winter. It should never be stronger than the presence
of 20 per cent, of absolute alcohol will make it ; this is
about the average strength of sherry or port w'iue. It will
be more wholesome if it contain less spirit, down to 10 per
cent, of absolute alcohol. A practised taster may adjust
the alcoholicity of the mixture by mere gustation within
2 per cent, of error.
It is evident from the foregoing that a great many varieties
of punch can be produced, but it is unnecessary to give even
the titles of many. We will, however, point out the features
by which some special sorts of punch are distinguished.
The French cooks colour most rum punch of a dark amber,
nearly brown, by means of caramel. In the production of
caramel for this purpose great care must be taken to make
the burnt sugar as little bitter as possible. In so-called
Yorkshire {hoi) Punch some calf’s-fooi jelly is introduced,
possibly to give it some body, by means of which slight
620
THE SPIRIT OF COOKER)
viscosity the taste may linger a little longer on tongue and
palate than would that of a thinner liquid. Four quarts of
punch may receive a pint of made calf’s-foot jelly, contain-
ing about half an ounce of dry gelatine.