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Lemon Punch
From The household gas cookery book, 1900
Serves 10
Ready to drink in a month.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 103. The excerpt below is the record exactly as published.
Lemon Punch. — Cut the rind off six lemons, and squeeze out the juice, put the rind and the juice in a jug together and add one quart of brandy. Let it remain closely covered for three or four days. Now take six additional lemons and squeeze their juice into two quarts of water. Sweeten same with loaf sugar to taste. Boil it well, and when cold pour into it a bottle of sherry
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