New York Club Punch
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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 Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 19. The excerpt below is the record exactly as published.
New York Club Punch Take two pounds of lump sugar and squeeze over it the juice of one dozen lemons, using a little of the grated rind. Let this stand three hours, then strain the syrup through two thick- nesses of flannel and set away on ice. Just before serving add one quart each of brandy, Jamaica rum, Madeira and water. A» & Milk Punch Take the juice and shaved peel of two dozen lemons, mix with five quarts of water, three pounds of loaf sugar and six quarts of rum. Stir until the sugar is dissolved, then add two quarts of boiling milk and allow the mixture to stand twenty-four hours. Then strain twice through a cloth. 130 WINE CUPS AND PUNCHES Apple Toddy I Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy and three pints of Jamaica rum. The toddy should stand in the covered jar for a week before being used. A» » Apple Toddy II Prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft. Put them in a stone jar and pour over them a toddy made of two quarts of whiskey, one quart of brandy
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