Norfolk Punch

Ingredients

• the rind of sixteen fresh lemons
• sixteen Seville oranges
• two quarts of brandy
• two pounds of loaf sugar
• three quarts of water
• a pint of new milk

Method

1. 1

   Infuse the lemon and orange rind in brandy for 48 hours.

2. 2

   Strain and mix with syrup made from boiling sugar and water until clear.

3. 3

   Add the juice of the fruits, mix, and let it sit for six weeks.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 995. The excerpt below is the record exactly as published.

Norfolk Punch. — Take the rind of six- teen fresh lemons and sixteen Seville oranges, pared so thinly as to be quite free from white. Put them into an earthenware jar, pour over them two quarts of brandy, and let them in- fuse for forty-eight hours. Strain the brandy, mix with it a syrup made by boiling two pounds of loaf sugar with three quarts of water until quite clear. The syrup must have become cold before it is added to the brandy ; add the strained and filtered juice of the oranges and lemons; mix thoroughly, put the liquor into a perfectly clean spirit-cask, or into a jar ; let it remain for six weeks, when it may be bottled or not, as is most convenient. This punch will improve with keeping : some persons add a pint of new milk

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