George the Fourth's Punch

Ingredients

• a quarter of a pound of sugar
• one lemon
• two Seville oranges
• a cupful of boiling water
• half a pint of pine-apple syrup
• one pint of strong green tea
• one large glass of maraschino
• two table-spoonfuls of arrack
• three table-spoonfuls of Jamaica rum
• one pint of pale brandy
• one bottle of champagne

Method

1. 1

   Rub sugar on lemon and oranges, soak, then mix with juice and boiling water.

2. 2

   Stir in pineapple syrup, green tea, maraschino, arrack, rum, brandy, and champagne.

3. 3

   Strain and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 589. The excerpt below is the record exactly as published.

George the Pourth's Punch.— Take a quarter of a pound of sugar in large lumps, and rub them upon one lemon and two Seville oranges, till all the yellow is rubbed oft". Put them into a large punch bowl, with the juice and pulp of the oranges and lemon, leave the sugar to soak a little while, then mix it thoroughly with the juice, and a cupful of boiling water, and stir untU nearly cold. Add half a pint of pine-apple sjTup, one pint of strong green tea, one large glass of maraschino. two table-spoonfuls of arrack, three table- spoonfuls of Jamaica rum, one pint of pale brandy, and one bottle of champagne

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