Oxford Punch

Ingredients

• Rub the rinds of 4 fresh lemons
• pour in a bottle of capillaire
• half a pint of sherry
• a pint of cognac brandy
• a pint and a half of old Jamaica rum
• and a quart of orange shrub
• Add 8 glasses of calf s-foot jelly

Method

1. 1

   Rub lemon rinds with sugar, then add lemon and orange juice.

2. 2

   Mix with jelly and boiling water, let sit for an hour.

3. 3

   Strain and add spirits and sugar to taste.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 358. The excerpt below is the record exactly as published.

OXFORD PUNCH.— Rub the rinds of 4 fresh lemons with loaf sugar till you have extracted a portion of the juice. Cut the peel finely off 3 lemons more, and 2 Seville oranges. Use the juice of 10 lemons and 6 Seville oranges. Add 8 glasses of calf s-foot jelly ; put ail into a large jug and stir well together. Put in 3 quarts of water boiling hot, and set the jug upon the hob for an hour. Strain the liquor into a large bowl ; pour in a bottle of capillaire, half a pint of sherry, a pint of cognac brandy, a pint and a half of old Jamaica rum, and a quart of orange shrub

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