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Orange Punch
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three pints of punch.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1036. The excerpt below is the record exactly as published.
Orange Punch. — Dissolve a quarter of a pound of loaf sugar in a pint of boiling water. Add the strained juice of a small lemon, a quarter of a pint of brandy, a quarter of a pint of orange wine, a quarter of a pint of rum, and, if liked, a glassful of maraschino or curaqea. The punch may be taken either hot or cold, and if bottled and corked closely will keep for some time. A quarter of a pint of calf's-foot jeUy
Cook this with the app: pantry check, scaling, and the assistant.