Claret Punch

Ingredients

• three pounds of sugar
• one tablespoonful of ground cinnamon
• one-half tablespoonful of ground cloves
• pour over all two quarts of boiling water
• add one-half pint of rum
• three bottles of claret

Method

1. 1

   Let this stand one hour, then serve with slices of oranges on top.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 80. The excerpt below is the record exactly as published.

three pounds of sugar. Let stand in an open- mouthed jar with mosquito netting over it until it ceases to ferment, then bottle and cork. ORANGE WINE. Squeeze the oranges, strain the juice, then make sweet enough to float an egg to show nearly an inch of surface, then leave open and level full until the scum has all worked off, then put in round thick bottles and tie down the stoppers, which must be tight ; in six weeks the wine is made, but age improves it, also exposure to the light. Any sort of wine can be made this way; the only thing necessary to have the juice the proper sweetness, and that can only be determined by testing, as some fruits are sweeter some seasons than others. It will require from three to six days for the scum to work off. SUPERIOR GINGER BEER. One bottle Jamaica ginger extract, one ounce cream tar- tar, six quarts water, one pound sugar. Stir until the sugar is melted, then put in the grated peel of a lemon, and heat until blood-warm. Adda tablespoonful of brewer's yeast ; ay OE Devas “DO, Sa 2 POTS OA A eS eS L7H Sto | ee i bo fees) cy Pe § Bre a y y i ae ‘ = em rt = . Pr u ae DRINKS. a 263 la oe ] : _ stir well and bottle, wiring down the corks. It will be ready for use in five days. ELDERBERRY WINE. Hight quarts of berries, four quarts of boiling water poured over the berries. Let it stand twelve hours, stir- ring now and then. Strain well, pressing out all the juice. Add three pounds of sugar to four quarts of juice, one ounce powdered cinnamon, one-half ounce. powdered cloves. Boil five minutes, and set away to ferment in a stone jar with a cloth thrown lightly over it. When it has done fermenting rack it off carefully and bottle, and cork down well. | CABINET PUNCH. Pour three quarts of boiling water over three pounds of sugar ; add one pint of lemon juice, one pint of brandy or one quart of Jamaica rum. Mix well together, and before using stir in one pint of peach brandy or cordial. This quantity makes one and three-quarter gallons of punch. MRS. GEN. SHERMAN’S RECIPE FOR “ CLA- RET PUNCH.” The thin rind of three lemons mixed with three pounds of sugar, one tablespoonful of ground cinnamon, and one- half tablespoonful of ground cloves. Into this mixture grate two nutmegs and pour over all two quarts of boil- ing water. Let this stand one hour, and before serving yo 264 DORA'S COOK BOOK. it add one-half pint of rum and three bottles of claret

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