Cold Punch
From Soyer's standard cookery, 1912
Serves 20
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 268. The excerpt below is the record exactly as published.
Cold Punch. Proceed as above for lemonade, but add one pint of sugar to half a pint of lemon juice, one pint of pale brandy, one pint of pale rum, one tablespoonful of arrack, and five quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.