Scald 3 cups of milk✪ Marrons Glacés and i cup of cream, add
3 heaping tablespoonfuls of grated chocolate, 2 of
sugar, the same of cornstarch, and a teaspoonful of
vanilla. Stir until smooth, cook 5 minutes more,
beat the whites of 2 eggs very stiflF with a spoon-
ful of sugar. Add a spoonful to each cup when
serving the chocolate.
TURKISH COFFEE.
Boil 8 coffee cupfuls of cold water, add 8 tea-
spoonfuls of sugar and 12 spoonfuls of ground
Mocha✪ Turkish Coffee ; stir it ; when it bubbles, take it off. Do
this 3 times. Then let it settle ; pour it equally
into each cup.
IS 225
Chapter Seven — Hot and Cold Drinks
HEIDELBERG PUNCH, OR HEBE'S CUP.
Peel and slice i large cucumber; add the thin
rind of a lemon and 3 tablespoonfuls of sugar ;
mix well. Add 3 tablespoonfuls of brandy, 6 of
sherry, a pint bottle of vichy, and a pint bottle
of claret✪ Heidelberg Punch, or Hebe's Cup. Mix these thoroughly; set on ice an
hour before serving.
SOME ENGLISH RECIPES.
REGENT'S PUNCH.
Grate the rind of 2 lemons and 2 oranges, then
add a teaspoonful of vanilla, 4 cloves, and i inch
of cinnamon stick. Cover with a hot syrup made
of i^ pounds of sugar and i pint of water. In-
fuse in a warm place several hours, add the juice
of 12 lemons and i pint of rum. Strain it; serve
very cold.
QEORGE THE IV.'S PUNCH.
Mix on the fire j^ pound of sugar, grated rind
of I lemon, and 2 oranges, with the juice and
pulp. Add I cup of boiling water, stir until cold,
then add ^ pint of pineapple syrup, )4 pint of
226
With a Saucepan over the Sea
strong green tea, i large glass of maraschino, 5
tablespoonfuls of rum, i pint of brandy, and i pint
or more of champagne. Strain, add more sugar,
if desired, and serve very cold.
PONY PUNCH.
Mix I cup of gunpowder tea, the zest of a
lemon rubbed on 3 lumps of sugar, i teaspoonful
of powdered cinnamon, juice of 3 lemons, a little
nutmeg, and J^ pound of sugar made into syrup,
with J^ pint of water, also i pint of white wine,
J^ pint each of brandy, rum, and whiskey. Mix,
boil it, and strain it. Serve very hot.
INSTITUTION CUP.
Mix I pint of champagne, i gill of pineapple
syrup, I gill of strawberry syrup, i sliced orange,
and I glass of brandy. Shake well and pour into
tumblers half full of shaved ice.
OXFORD GRACE CUP.
The juice of a lemon, and the thin grated rind
of a lemon, must be added to some beer, i yi pints,
then add i pint of sherry, and sugar to taste. Stir
until dissolved, add 4 slices of toasted bread, and
set aside for 2 hours. Add a grating of nutmeg
and serve cold.
227
With a Saucepan over the Sea
CHAMPAGNE CUP.
Mix I bottle of champagne, 2 bottles of soda
water, a glass of brandy, a glass of Cura^oa, some
slices of cucumber peel, and the juice of a lemon.
Moselle or Sauteme can be made into cups, the
same way.
GRANDFATHER'S NIGHTCAP. {Old English.)
Fifty or a hundred years ago every middle-aged
gentleman, and a great many ladies, took a hot
drink before retiring at nine or ten o'clock. Nowa-
days, the same class of people are apt to sit up
very late and to depend upon drugs for a good
night's sleep.
Beat the yolk of i e^ with ^ teaspoonfiil
of allspice and i gill of rum, a tablespoonful of
sugar melted in i cup of boiling water. Whisk
this well and stir ; strain into a hot glass, placing
the beaten white on top, dusted with nutmeg.
BROWN BETTY (an old Oxford drink).
Melt I pound of sugar in i pint of water ; add,
when boiling, a pinch of cloves, pounded, some
cinnamon, J^ pint of brandy and i quart of good
ale. Add a little ginger and nutmeg. Serve it
in glasses, ice-cold in summer, and very hot in
winter.
228
With a Saucepan over the Sea
LAWN SLEEVE. (Old English.) ✪ Regent's Punch
Page 74 · 16 recipe records on this page
Presented as published in 1902. 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
Scald 3 cups of milk and i cup of cream, add 3 heaping tablespoonfuls of grated chocolate, 2 of sugar, the same of cornstarch, and a teaspoonful of vanilla. Stir until smooth, cook 5 minutes more, beat the whites of 2 eggs very stiflF with a spoonful of sugar. Add a spoonful to each cup when serving the chocolate.
TURKISH COFFEE.
Boil 8 coffee cupfuls of cold water, add 8 teaspoonfuls of sugar and 12 spoonfuls of ground Mocha ; stir it ; when it bubbles, take it off. Do this 3 times. Then let it settle ; pour it equally into each cup.
IS 225
Chapter Seven — Hot and Cold Drinks
HEIDELBERG PUNCH, OR HEBE'S CUP.
Peel and slice i large cucumber; add the thin rind of a lemon and 3 tablespoonfuls of sugar ; mix well. Add 3 tablespoonfuls of brandy, 6 of sherry, a pint bottle of vichy, and a pint bottle of claret. Mix these thoroughly; set on ice an hour before serving.
SOME ENGLISH RECIPES.
REGENT'S PUNCH.
Grate the rind of 2 lemons and 2 oranges, then add a teaspoonful of vanilla, 4 cloves, and i inch of cinnamon stick. Cover with a hot syrup made of i^ pounds of sugar and i pint of water. Infuse in a warm place several hours, add the juice of 12 lemons and i pint of rum. Strain it; serve very cold.
QEORGE THE IV.'S PUNCH.
Mix on the fire j^ pound of sugar, grated rind
of I lemon, and 2 oranges, with the juice and
pulp. Add I cup of boiling water, stir until cold,
then add ^ pint of pineapple syrup, )4 pint of
With a Saucepan over the Sea
strong green tea, i large glass of maraschino, 5 tablespoonfuls of rum, i pint of brandy, and i pint or more of champagne. Strain, add more sugar, if desired, and serve very cold.
PONY PUNCH.
Mix I cup of gunpowder tea, the zest of a lemon rubbed on 3 lumps of sugar, i teaspoonful of powdered cinnamon, juice of 3 lemons, a little nutmeg, and J^ pound of sugar made into syrup, with J^ pint of water, also i pint of white wine, J^ pint each of brandy, rum, and whiskey. Mix, boil it, and strain it. Serve very hot.
INSTITUTION CUP.
Mix I pint of champagne, i gill of pineapple syrup, I gill of strawberry syrup, i sliced orange, and I glass of brandy. Shake well and pour into tumblers half full of shaved ice.
OXFORD GRACE CUP.
The juice of a lemon, and the thin grated rind
of a lemon, must be added to some beer, i yi pints,
then add i pint of sherry, and sugar to taste. Stir
until dissolved, add 4 slices of toasted bread, and
set aside for 2 hours. Add a grating of nutmeg
and serve cold.
With a Saucepan over the Sea
CHAMPAGNE CUP.
Mix I bottle of champagne, 2 bottles of soda water, a glass of brandy, a glass of Curaçao, some slices of cucumber peel, and the juice of a lemon. Moselle or Sauternes can be made into cups, the same way.
GRANDFATHER'S NIGHTCAP. (Old English.).)
Fifty or a hundred years ago every middle-aged gentleman, and a great many ladies, took a hot drink before retiring at nine or ten o'clock. Nowadays, the same class of people are apt to sit up very late and to depend upon drugs for a good night's sleep.
Beat the yolk of i e^ with ^ teaspoonfiil of allspice and i gill of rum, a tablespoonful of sugar melted in i cup of boiling water. Whisk this well and stir ; strain into a hot glass, placing the beaten white on top, dusted with nutmeg.
BROWN BETTY (an old Oxford drink).
Melt I pound of sugar in i pint of water ; add,
when boiling, a pinch of cloves, pounded, some
cinnamon, J^ pint of brandy and i quart of good
ale. Add a little ginger and nutmeg. Serve it
in glasses, ice-cold in summer, and very hot in
winter.
With a Saucepan over the Sea
LAWN SLEEVE. (Old English.)
Records on this page
Marrons GlacésVienna ChocolateTurkish CoffeeHeidelberg Punch, or Hebe's CupHeidelberg Punch, or Hebe's CupRegent's PunchGeorge IV's PunchBrown BettyPony PunchInstitution CupRoman PunchOxford Grace CupChampagne CupGrandfather's NightcapAlb FlipLawn Sleeve