Cabinet Punch

Name: Cabinet Punch
Ingredients: three quarts of boiling-water; three pounds of sugar; one pint of lemon juice; one pint of fine brandy; a quart of Jamaica rum; one-half pint of peach brandy or cordial

From Statesmen's dishes; and how to cook them, 1890

This will make about a gallon and three-quarters of punch.

Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

CABINET PUNCH. BT UBS. JAS. B. BICKETTS. (Widow of Maj.-Gen. Jas. B. Ricketts. ^OUR three quarts of boiling-water over three pounds of sugar. Add one pint of lemon juice, one pint of fine brandy or a quart of Jamaica rum. Mix well, and before using stir in one- half pint of peach brandy or cordial

Cook this with the app: pantry check, scaling, and the assistant.