Navy Punch

Ingredients

• Jamaica rum, 2 quarts
• Brandy, 2 quarts
• White wine, 2 quarts
• Tea, 1 quart
• Lemons, the juice of 24
• Oranges, the juice of 6
• Water, 1 pint
• Soda-water, 6 bottles
• Light brown sugar.

Method

1. 1

   Squeeze juice of lemons and oranges into a punch bowl.

2. 2

   Pare 12 lemons and all oranges, place peel in boiling water, let cool, strain, and pour into bowl.

3. 3

   Add spirits and tea, mix well, and add ice.

4. 4

   Just before serving, add soda-water and sweeten with brown sugar, adding slices of orange and lemon for effect.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 94. The excerpt below is the record exactly as published.

NAVY PUNCH Jamaica rum, 2 quarts, Brandy, 2 quarts, "White wine, 2 quarts, Tea, 1 quart, Lemons, the juice of 24, Oranges, the juice of 6, Water, 1 pint. Soda-water, 6 bottles, Light brown sugar.

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