Oxford Punch

Ingredients

• the essence from the rinds of three lemons
• the peel of two Seville oranges
• the juice of four Seville oranges
• the juice of ten lemons
• six glasses of calf’s feet icily in a liquid state
• pour to them two quarts of boiling water
• sweeten it with a bottle of capillaire
• add half a pint of white wine
• a pint of French brandy
• a pint of Jamaica rum
• a bottle of orange shrub

Method

1. 1

   Rub lemon rinds with sugar, mix with orange peel, juices, and calf's feet jelly.

2. 2

   Add boiling water, cover, and let sit.

3. 3

   Strain, sweeten, and add spirits.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 502. The excerpt below is the record exactly as published.

OXFORD PUNCH. Extract the essence from the rinds of three lemons by rubbing them with sugar in lumps ; put these into a large jug with the peel of two Seville oranges of two lemons cut extremely thin, the juice of four Seville oranges and of ten lemons, and six glasses of calf’s feet icily in a liquid state Stir these well together, pour to them two quarts of boiling water, cover the jug closely, and set it near the fire for a quarter of an hour, then strain the mixture through a sieve into a punch bowl or jug, sweeten it with a bottle of capillaire, add half a pint of white wine, a pint of French brand}', a pint of Jamaica rum, and a bottle of orange shrub

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