Oxford Punch
From Cassell's dictionary of cookery, 1892
Serves 12
Sufficient for nearly a gallon 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 1059. The excerpt below is the record exactly as published.
Oxford Punch. — Eub the rind of three fresh, lemons with half a pound of loaf sugar, in lumps, until all the yellow part is taken off. Put the sugar into a largo jug with the thin rind of a Seville orange and a lemon, the strained juice of three yeville oranges and eight lemons, and a pint of liquid calf's-foot jelly. Mix these ingredjents thoroughly. Pour over them two quarts of boiling water, and set the jug which contains them on the hob for twenty minutes. Strain the mixture into a punch-bowl, and when it is cool, mix with it a bottle of capillairc, a pint of brandy, a pint of rum, half a pint of light mnc, and a quart of orange shrub
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