Bordeaux Punch
From Soyer's standard cookery, 1912
Serves 2
Serve as hot as possible.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 271. The excerpt below is the record exactly as published.
Bordeaux Punch. Take a quart of claret and place it in a saucepan with a quarter of a pound of sugar, a small stick of cinnamon, and the juice of three oranges and two lemons
Cook this with the app: pantry check, scaling, and the assistant.