Imperial Punch, Cold

Ingredients

• Cut a pineapple into very thin slices
• slice also four closely-peeled China oranges
• Extract the flavour from an inch length of vanilla
• a piece of cinnamon, about a drachm in weight
• a quart of water
• squeeze the juice from four lemons
• to make half a pound
• mix a bottle each of rum
• mix a bottle each of hock
• mix a bottle each of champagne
• with a pint of seltzer water

Method

1. 1

   Put pineapple and orange slices into a bowl.

2. 2

   Heat vanilla and cinnamon in water, then strain into the bowl.

3. 3

   Add lemon juice and sugar, cover, and chill.

4. 4

   Mix in rum, hock, champagne, and seltzer before serving.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 736. The excerpt below is the record exactly as published.

Imperial Punch, Cold.— Cut a pine- apple into very thin sHces, and slice also four closelj'^-peeled China oranges, leaving none of the white pith attached to thg orange-sHces. Put the slices into a bowl. Extract the flavour from an inch length of vanilla, and a piece of cinnamon, about a drachm in weight, by heating them in a quart of water with the peel of a Se\Tlle orange, liub off the rind of a Jteinon on a lump or two of sugar, and squeeze the ]ui33 from four lemons into the bowl, adding tne sugar with more lemon-juice to make half a pound, then strain in the vanilla Uquid, and cover to get cold. When quite cold mix a bottle each of rum, hock, and champagne, with a pint of seltzer water

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