Merton College Cider Cup. — 'To one quart of cider add
two wineglasses of sherry and one of brandy, a little nutmeg,
and a few slices of lemon. Sweeten with sugar✪ Merton College Cider Cup. Serve up with
a little ice and sprigs of balm and borage. Do not leave the
herbs in too long.
Rum Punch. — ( Family Recipe.) — Squeeze the juice of nine
ripe lemons into two quarts of boiling water. Add a pound of
loaf sugar well rubbed with the rinds of the lemons. Pour in
a pint and quarter of rum✪ Rum Punch. If the lemons are not juicy you
must use twelve.
Summer Punch. — Pour half a pint of gin on the thinly-
pared rind of a lemon, squeeze in the juice of half the lemon.
Then add a glass of maraschino, a pint and quarter of cold water,
and two bottles of iced soda water✪ Summer Punch. This will make three pints
of Punch. Do not ice the Punch ; it is much better to ice the
soda water.
Milk Punch. — Put the rind of half a lemon and twelve
lumps of sugar into one pint of new milk. Boil it very gently
for a quarter of an hour. Take the saucepan off the fire and
take out the lemon peel. Have ready the yolk of an egg
thoroughly blended with two tablespoonfuls of brandy, four of
rum, and one of cold milk✪ Milk Punch. Whisk all together off the fire, and
serve as soon as it froths.
Punch a la Romaine. — Take a teacupful (three ounces) of
rum, the same of champagne, and three teacupfuls of lemonade.
Add the juice of two oranges. Whip the whites of two eggs
with half a pound of powdered sugar✪ Punch a la Romaine to a firm froth. Mix this
with the liquid, ice it, and serve in cups.
Egg Flip. — Take a pint of mild ale, and bring it to the
boil. Stir into it, off the fire, two whole eggs beaten up with
three ounces of sugar✪ Egg Flip. Pour the Flip into a hot jug (scalded out
with boiling water), and pour it into another heated jug, holding
the jug you pour from as high as you can. Repeat this several
times till the Egg Flip is well frothed. Never let it get cold.
Grate a little ginger over it before you serve the Egg Flip.
Mulled Claret. — ( Family Recipe.) — Put half a pint of
claret into a saucepan with a little water, six or eight cloves, and
a piece of cinnamon. Make it boiling hot. Grate a little
nutmeg and a little ground ginger into a jug (the ginger grated
428
BEVERAGES
after it has been bought as ground ginger). Pour the claret in,
having first put in a lump of sugar rubbed well on the rind of a
lemon.
Ginger Cordial. — ( Family Recipe.) — To every pound of
picked and bruised white currants add one quart of whisky, and
the rind of a lemon cut thin. Let it stand one night, then strain
it and add to the liquor one pound of lump sugar, also half an
ounce of sliced ginger✪ Ginger Cordial to every quart. Bottle and let it stand for
one month, then strain first through a sieve and then through
blotting paper, and re-bottle it. The Cordial can be made with
French brandy, and cherries or raspberries instead of currants.
Orange Brandy. — Always make this liqueur in March, and
recollect that the longer it is kept the better. Take the thinly-pared
rinds of six Seville oranges, and put them into a stone jar, with
half a pint of the orange-juice strained and two quarts of good
brandy. Let it stand for three days. Then add a pound and a
quarter of lump sugar✪ Orange Brandy, and stir till all the lumps are dissolved.
Let the liquor stand for a day, then strain it through blotting
paper, and bottle it. Be careful to cork the bottles tightly.
Page 295 · 9 recipe records on this page
Presented as published in 1898. 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
Merton College Cider Cup. — 'To one quart of cider add two wineglasses of sherry and one of brandy, a little nutmeg, and a few slices of lemon. Sweeten with sugar. Serve up with a little ice and sprigs of balm and borage. Do not leave the herbs in too long.
Rum Punch. — ( Family Recipe.) — Squeeze the juice of nine ripe lemons into two quarts of boiling water. Add a pound of loaf sugar well rubbed with the rinds of the lemons. Pour in a pint and quarter of rum. If the lemons are not juicy you must use twelve.
Summer Punch. — Pour half a pint of gin on the thinlypared rind of a lemon, squeeze in the juice of half the lemon. Then add a glass of maraschino, a pint and quarter of cold water, and two bottles of iced soda water. This will make three pints of Punch. Do not ice the Punch ; it is much better to ice the soda water.
Milk Punch. — Put the rind of half a lemon and twelve lumps of sugar into one pint of new milk. Boil it very gently for a quarter of an hour. Take the saucepan off the fire and take out the lemon peel. Have ready the yolk of an egg thoroughly blended with two tablespoonfuls of brandy, four of rum, and one of cold milk. Whisk all together off the fire, and serve as soon as it froths.
Punch a la Romaine. — Take a teacupful (three ounces) of rum, the same of champagne, and three teacupfuls of lemonade. Add the juice of two oranges. Whip the whites of two eggs with half a pound of powdered sugar to a firm froth. Mix this with the liquid, ice it, and serve in cups.
Egg Flip. — Take a pint of mild ale, and bring it to the boil. Stir into it, off the fire, two whole eggs beaten up with three ounces of sugar. Pour the Flip into a hot jug (scalded out with boiling water), and pour it into another heated jug, holding the jug you pour from as high as you can. Repeat this several times till the Egg Flip is well frothed. Never let it get cold. Grate a little ginger over it before you serve the Egg Flip.
Mulled Claret. — ( Family Recipe.) — Put half a pint of claret into a saucepan with a little water, six or eight cloves, and a piece of cinnamon. Make it boiling hot. Grate a little nutmeg and a little ground ginger into a jug (the ginger grated
BEVERAGES
after it has been bought as ground ginger). Pour the claret in, having first put in a lump of sugar rubbed well on the rind of a lemon.
Ginger Cordial. — ( Family Recipe.) — To every pound of picked and bruised white currants add one quart of whisky, and the rind of a lemon cut thin. Let it stand one night, then strain it and add to the liquor one pound of lump sugar, also half an ounce of sliced ginger to every quart. Bottle and let it stand for one month, then strain first through a sieve and then through blotting paper, and re-bottle it. The Cordial can be made with French brandy, and cherries or raspberries instead of currants.
Orange Brandy. — Always make this liqueur in March, and recollect that the longer it is kept the better. Take the thinly-pared rinds of six Seville oranges, and put them into a stone jar, with half a pint of the orange-juice strained and two quarts of good brandy. Let it stand for three days. Then add a pound and a quarter of lump sugar, and stir till all the lumps are dissolved. Let the liquor stand for a day, then strain it through blotting paper, and bottle it. Be careful to cork the bottles tightly.
Records on this page
Mulled ClaretMerton College Cider CupRum PunchSummer PunchMilk PunchPunch a la RomaineEgg FlipGinger CordialOrange Brandy