THE regent’s, OR GEORGE THE FOURTIES, PUNCH.
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 J amaica rum, a glass of brandy, one of arrack,
one of pine-apple syrup, and two bottles of champagne✪ Regent’s Punch ; 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.
Binds and juice of 2 China oranges, 2 lemons, and of 1 Seville
orange ; syrup, ^ 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.
MINT JULEP, AN AMERICAN RECEIPT.
“ Strip the tender leaves of mint into a tumbler, and add to them
as much wine, brandy, or any other spirit, as you wish to take. Put
some pounded ice into a second tumbler✪ Mint Julep ; pour this on the mint and
brandy, and continue to pour the mixture from one tumbler to the
CHAP. XXIX.]
SYRUPS, LIQUEURS, ETC.
583
other until the whole is sufficiently impregnated with the flavour of
the mint, which is extracted by the particles of the ice coming into
brisk contact when changed from one vessel to the other. Now place
the glass in a larger one, containing pounded ice : on taking it out of
which it will be covered with frost-work.”
Obs. — We apprehend that this preparation is, like most other iced
American beverages, to be imbibed through a reed : the receipt,
which was contributed by an American gentleman, is somewhat
vague.
DELICIOUS MILK LEMONADE.
Dissolve six ounces of loaf sugar in a pint of boiling water, and
mix with them a quarter of a pint of lemon -juice, and the same
quantity of sherry ; then add three-quarters of a pint of cold milk✪ Delicious Milk Lemonade,
stir the whole well together, and pass it through a jelly-bag till
clear.
EXCELLENT PORTABLE LEMONADE.
Rasp, with a quarter-pound of sugar, the rind of a very fine juicy
lemon, reduce it to powder, and pour on it the strained juice of the
fruit. Press the mixture into a jar, and when wanted for use dissolve
a tablespoonful of it✪ Excellent Portable Lemonade in a glass of water. It will keep a considerable
time. If too sweet for the taste of the drinker, a very small portion
of citric acid may be added when it is taken.
EXCELLENT BARLEY WATER.
( Poor Xury's receipt .) ✪ Excellent Barley Water
Page 504 · 5 recipe records on this page
Presented as published in 1884. 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
THE REGENT'S, OR GEORGE THE FOURTH'S, PUNCH.
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, ^ pint ; strong green tea, sweetened, 1 pint ; best old Jamaica rum, arrack, French brandy (vieux cognac), and pineapple syrup, each 1 glassful ; champagne, 2 bottles. In ice for a couple of hours.
MINT JULEP, AN AMERICAN RECEIPT.
“ Strip the tender leaves of mint into a tumbler, and add to them as much wine, brandy, or any other spirit, as you wish to take. Put some pounded ice into a second tumbler ; pour this on the mint and brandy, and continue to pour the mixture from one tumbler to the
other until the whole is sufficiently impregnated with the flavour of the mint, which is extracted by the particles of the ice coming into brisk contact when changed from one vessel to the other. Now place the glass in a larger one, containing pounded ice : on taking it out of which it will be covered with frost-work.”
Obs. — We apprehend that this preparation is, like most other iced American beverages, to be imbibed through a reed : the receipt, which was contributed by an American gentleman, is somewhat vague.
DELICIOUS MILK LEMONADE.
Dissolve six ounces of loaf sugar in a pint of boiling water, and mix with them a quarter of a pint of lemon-juice, and the same quantity of sherry ; then add three-quarters of a pint of cold milk, stir the whole well together, and pass it through a jelly-bag till clear.
EXCELLENT PORTABLE LEMONADE.
Rasp, with a quarter-pound of sugar, the rind of a very fine juicy lemon, reduce it to powder, and pour on it the strained juice of the fruit. Press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water. It will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
EXCELLENT BARLEY WATER.
(Poor Mary's receipt.)
Records on this page
Regent’s PunchMint JulepDelicious Milk LemonadeExcellent Portable LemonadeExcellent Barley Water