Lemon Punch

Ingredients

• one pound of sugar
• one quart of water
• two wine-glassfuls of lemon juice
• two of old whisky
• one of rum
• the lemons sliced

Method

1. 1

   Dissolve sugar in water, add lemon juice, whisky, rum, and sliced lemons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.

LEMON PUNCH. Dissolve oue pound of sugar with one quart of water; add two wine-glassfuls of lemon juice, two of old whisky, one of rum, and the lemons sliced. A GOOD SUMMER DRINK. Take two pounds of ripe Catawba grapes picked from the stem, squeeze them in a coarse cloth, wringing out every drop of juice; add three table-spoonfuls of white sugar; when dissolved, add one cupful of water. Surround with ice until very cold. Put a lump of ice into a pitcher, pour the mixture upon it, and drink. Add more sugar, if not sweet enough. EGG LEMONADE. Take the juice of half a lemon, one heaping table-spoon- ful of granulated sugar, and one very fresh egg; put all into a goblet, and fill it up with pieces of broken ice and water. Have a tin shaker to fit the goblet, and shake it up thor- oughly until the egg is well beaten. This makes a cooling and nutritious drink. LEMONADE. Squeeze the juice from one-half lemon into five tea-spoon- fuls of powdered sugar ; mix in a goblet, and fill with broken ice and water. Have a tin shaker to fit the glass, and shake thoroughly; then add a slice of pine-apple with a table- spoonful of the juice, a table-spoonful of fresh strawberries; or other fruit that is in season may be used, if preferred. Delicious. Mr. Erastus Lambdon. LEMONADE POWDER. Take one pound of white sugar, one ounce of tartaric acid, and half an ounce of essence of lemon; mix well, and dry thoroughly. When you desire to use it, add one table- spoonful of this to a glass of water. Household. 21 322 The New Kentucky Some Cook Book. PLAIN LEMONADE. Cut into very thin slices three lemons, put them into a bowl, add one-half pound of sugar, and bruise well together ; then add one gallon of water, and stir well. Soyers. LEMON SIRUP. Take one dozen lemons, and having pressed out their juice, separate the pulp from the skin. Boil the pulp a few moments in a pint of water, add this to the juice previ- ously extracted, and strain. Add one pound of sugar

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