Lemon Punch

Ingredients

• 1 pound of granulated sugar
• 1 quart of water
• 2 wine glasses of lemon juice
• 2 wine glasses of whisky
• 1 wine glass of rum
• the lemon sliced

Method

1. 1

   Dissolve the sugar in water, add the lemon juice, whisky, rum, and lemon slices.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 188. The excerpt below is the record exactly as published.

% pound of granulated sugar. Boil 4 minutes, then strain through cheesecloth. Bottle, cork, and seal immediately. Dilute with water when ready to use. Serve in glasses half filled with cracked ice. Seltzer or Appollinaris water can be used instead of plain water if desired. Pineapple Lemonade. One pint of water, 1 cup of sugar, 1 quart of ice water, 1 can of grated pineapple, juice of 3 lemons. Make syrup by boiling water and sugar 10 minutes. Add pineapple and lemon juice, cool, strain and add ice water and crushed ice. Mint Julep. One quart of water, 2 cups of sugar, 1 pint of claret wine, 1 cup of strawberry juice, 1 cup of orange juice, juice of 8 lemons, 12 sprigs of fresh mint. Make a syrup by boiling water and sugar 20 minutes. Break mint in pieces and add to boiling water. Cover and let it stand 5 minutes, strain and add to syrup. Add fruit juice. Pour in punch bowl and add claret and cracked ice. Dilute with water. Add fresh mint and whole strawberries. Blackberry Cardial. Put 1 bucket of berries in porcelain kettle, cover with water, let them boil a few minutes. Pour in a colander and press out the juice, strain and put back in kettle. Allow 3 pounds of sugar to 1 gallon of juice; set on range, cook slowly until tolerably thick. Add 1 heaping teaspoon of powdered cinnamon, ^/^ ounces of allspice, 1 ounce of cloves. Put the spices in a muslin bag ; when done pour in a china bowl ; when cold, add 1 quart of whisl^. Bottle and seal. Raspberry Syrup. Use red, ripe raspberries. Put in a crock and bruise them. Cover and let stand 1 night. In the morning^ press out the juice, but not very hard, as the same berries can be used for raspberry vine- gar. To 1 pint of the strained juice, allow l pis* of granulated sugar. Boil about 5 minutes, or until a rather thick syrup ; but do not let it jelly. Strain through cheesecloth and bottle. Keep in a cool dry place. In using, put about 2 tablespoons to a glass of water, pour water slowly over the syrup, stirring well, and add cracked ice. Raspberry Acid. Dissolve 5 ounces of tartaric acid in 2 quarts water, and pour it over 12 pounds of berries. Let it stand 24 hours, then strain without bruising the berries. To each pint of clear juice put 1% pints of dissolved sugar, if a slight fermentation takes place delay corking the bottles for a few days. Then cork and seal. 312 KENTUCKY RECEIPT BOOK. FOR bnvaliid: Refreshing Drinks in Yeveae. Crush 1 bunch of Malaga grapes' and pour over 1 pint of hot water, leave until cold. Pour 1 pint boiling water over 1 tablespoon currant jelly, and stir until jelly is dissolved. .Any jelly preferred may be prepared in a similar manner. And it is excellent for a fever patient. Flaxseed Tea. One pint of cold water, 1 tablespoon of flaxseed. Boil slowly 1 hour. Strain and add the juitse of 1 lemon, and several lumps of cut sugar. Use for a cough, or cold. Barley Water. Put 1 heaping tablespoon of pearl barley in a pitcher, pour over it 1 pint boiling water, and leave until cold. Drain off water, add juice of 1 lemon, a little nutmeg, and several lumps of cut sugar. Flaxseed Lemonade. Four tablespoons of whole flaxseed, 1 quart of boiling water, juice of 2 lemons, sugar to taste. Let it remain in a covered pitcher 3 hours. If too thick add a little cold water, with the lemon juice and sugar. Add crushed ice, when ready to use. Excellent for colds. Wine Whey. Boil 1 cup of new milk, then add 1 cup of wine. Let it stand on back of range 5 minutes. Strain and sweeten the whey. It is ex- cellent for weak and debilitated people. Hot Heat milk over boiling water, but it must not scald, shake in a few grains of salt. Often times, hot milk may be taken by the in- valid, as it assimilates more readily than cold milk. Oocoa. When cocoa is prepared for the invalid, boil 1 minute and cool. Remove globules of fat, and reheat when needed. Toast Water. Toast 1 pint of crusts until brown, and pour over 1 pint of cold water, and leave for 30 minutes. Then strain, and add cream and sugar. This is excellent, when persons are too ill to take solid food. KENTUCKY RECEIPT BOOK. 313 Barley Water. One tablespoon of pearl barley, 1 quart of boiling water, juice of ^ lemon, and 4 lumps of cut sugar. Wash barley in cold water, then drain. Put barley, sugar and lemon into the boiling water, cover and let steep 3 hours, then strain. Orange juice may be substituted for lemon juice. This is excellent used for colds and fevers. EggNogg. Yolks of 5 eggs, 1 quart of cream, 8 tablespoons of granulated sugar, % quart of whisky, Jamaica rum to taste. Beat yolks light, add gradually the sugar, and beat until perfectly smooth, then add whisky and rum; mix well, and stir in lightly the whipped cream. Serve immediately. Vinegar Stew. One-half coffee cup of vinegar, % coffee cup of water, 1 heaping teaspoon butter, sugar to taste. Put vinegar and water in saucepan, sweetened to taste. When it comes to a boil, remove from fire Drink hot. Lemon Stew. P^el 2 lemons, and slice thin. Put in saucepan with 1 pint of water sweetened to taste. Boil until reduced to % pint. Drink hot^ Fruit Syrups. Take 1 quart of fresh raspberries, strawberries,. cherries, or cur* rants, put in porcelain kettle with 1 pint of water. Cook until soft, then press through a cloth. When cold sweeten to taste. Put in. punch glasses, adding water and crushed ice. Serve at noon with delicate wafers. Orangette. Two parts of orange juice, 1 part lemon juice ; sweeten to taste. Put in a shaker with shaved ice, and shake until chilled. It is then ready to drink. Lemonade. Use juice of 4 lemons to 1 quart of water ; sweeten to taste, and serve in lemonade glasses with crushed ice. F y N C H Champagne Punch. One quart of orange juice, jiiice of 4 lemons, 1 teacup syrup from strawberry preserves, % teacup of Maraschino, 2% pints of 314 KENTUCKY RECEIPT BOOK. granulated sugar, 3 quarts of champagne, V/2 quarts of whisky, ^ pint of water. Make a syrup of sugar and water, add this to orange and lemon juice, add p^I ingredients except the liquor, put block of ice in punch bowl. Add liquor and champagne last when ready to serve. Lemon Punch. Dissolve 1 poimd of granulated sugar in 1 quart of water; add 2 wine glasses of lemon juice, 2 wine glasses of whisky, 1 wine glass of rum and the lemon sliced

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