Mexican Punch

Ingredients

• one quart of Madeira
• one pint of brandy
• two Sherry glasses of Jamaica rum
• one pint of Port wine
• the juice of six lemons
• eight oranges
• two quarts of Champagne

Method

1. 1

   Mix one quart of Madeira, one pint of brandy, two Sherry glasses of Jamaica rum, one pint of Port wine, and the juice of six lemons.

2. 2

   Peel and remove the seeds of eight oranges, slice them in the mixture, and sweeten to taste.

3. 3

   Pour in a covered vessel (not metal) and set away in a cool place for four days.

4. 4

   Three-quarters of an hour before using, strain and pour into a punch bowl with a big piece of ice.

5. 5

   Add two quarts of Champagne just before serving.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 217. The excerpt below is the record exactly as published.

Mezican Punch Mix one quart of Madeira, one pint of brandy, two Sherry glasses of Jamaica rum, one pint of Port wine, and the juice of six lemons. Peel and remove the seeds of eight oranges, slice them in the mixture, and sweeten to taste. Pour in a covered vessel (not metal) and set away in a cool place for four days. Three-quarters of an hour before using strain and pour into a punch bowl in which there is a big piece of ice. Add two quarts of Champagne

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