Claret Punch

Ingredients

• Put into a large tumbler 2 teaspoonfuls powdered sugar
• 1 slice of lemon
• 2 of orange
• and 2 gills claret wine
• fill the tumbler with fine-cracked ice
• add some strawberries (if in season)

Method

1. 1

   Combine sugar, lemon, orange slices, and claret in a tumbler filled with ice.

2. 2

   Add strawberries if available and sip through a straw.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 385. The excerpt below is the record exactly as published.

Claret Punchy Cold. — Dissolve 1 pound sugar in lYs pint cold water, add the juice of 2 lemons and the rind of 1 ; let it stand 5 minutes ; remove the rind, add 1 bottle claret, and strain into a punch bowl. Cut 1 orange into slices, remove the pits, put the slices into the punch, and also some fine-cut pineapple pieces. Put a large piece of ice in the center and serve. Lemon Punch. — Boil 1 pound sugar with 1 pint of water; add the peel of 1 lemon and the juice of 3; boil it to a sirup. When cold add 2 bottles white wine, Ys of a quart of arrack, and 1 pint of tea, strain through a napkin. Heat it to a boiling point and serve. Strawberry Punch. — Wash and drain 2 quarts ripe strawber- ries, put into a porcelain bowl, sprinkle over 1 pound sugar ; add 3 bottles Moselle wine and 2 bottles of Bordeaux. Cover and place the punch for several hours on ice. Shortly before serving stir the punch for a few minutes, pour into a punch bowl, and serve. In place of Bordeaux, 2 bottles of Bhine wine may be taken, or add 1 bottle of champagne. Orange Cardinal. — Put 1 pound loaf sugar into a large porce- lain bowl, pour over 1 bottle Bhine wine. When the sugar is melted, put in the thin peel of 2 oranges, let lay 5 minutes, then re- move the peel ; add the juice of 12 oranges, 1 bottle Bhine wine, and 1 bottle champagne. Strain the cardinal through a fine sieve, cork bottles tightly, and set in a cool place. Pineapple Cardinal. — Pare and grate a large ripe pineapple into a large porcelain bowl, add 1 pound sugar, 2 bottles Bhine 582 PUNCHES. wine, and 1 of 8t P^ray wine* Let stood uotil sugar 19 melted, then bottle, cork, and set in cool place. Put the bottles on ic« before aerying. Cold Cream Punch. — Place a porcelain kettle over the firs with 4 pounds sngar, 4 quarts boiling water, 4 quarts arrack, the juice of 8 lemons, and a fine-cut small vanilla bean ; let come to a boil, then add while beating constantly 3 quarts milk or cream. ^Remove from the fire, corer the kettle with a cloth, and let it stand for 2 hours ; then filter and fill in bottles, cork tightly, and set away for further use. Claret Punch. — Put into a large tumbler 2 teaspoonfuls pow* dered sugar, 1 slice of lemon, 2 of orange, and 2 gills daret wine; fill the tumbler with fine-cracked ice, add some strawberries (if in season)

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