Pine-apple Punch

Ingredients

• half a pound of pulp
• a quarter of a pound of best Carolina rice
• two inches of stick cinnamon
• a quarter of a di-achm of green nutmeg
• three pints of boiling water
• half a bottle of French brandy
• half a bottle of madeira
• a bottle and a half of rum
• a pound and a half of sugar

Method

1. 1

   Prepare the pine-apple and rice.

2. 2

   Combine rice with sugar and lemon juice, add boiling water, and pour back and forth for twenty minutes.

3. 3

   Gradually add spirits while continuing to pour.

4. 4

   Let sit for eight hours, strain, and bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1226. The excerpt below is the record exactly as published.

Pine-apple Punch. — Take a sound, ripe, well-flavoured pine-apple, pare it, pick out the specks, and cut it into thin slices. Weigh the pulp, and put half a pound of it into a bowl. Boil a quarter of a pound of best Carolina rice in a quart of cold water, with two inches of stick cinnamon, and a quarter of a di-achm of green nutmeg. A^Tien the rice is soft, strain the water, and put it aside for a short time. Kub a few lumps of sugar upon the rind of eight fresh lemons, add more sugar to make up a pound and a half, and put this and the strained juice of the lemons with the pine- aj^ple. Pour in three pints of boiling water, and then with two jugs — one in each hand — pour the liquid backwards and forwards from a good height, and continue this for twenty minutes. Add gradually half a bottle of French brandy, half a bottle of madeira, and a bottle and a half of rum, and whilst the spirits and wine are being added keep on pouring the liquid from one jug to another for fully three- quarters of an hour, by which time the punch will be delicately flavoured. Last of all, add the seasoned rice-water, stir it quickly into the pimch, pour the preparation into a bowl with a closely-fitting lid, throw a cloth over this, and leave it in a cool jDlace for eight hours. Strain through a jelly-bag until the pimch is quite bright, then bottle it, and cork securely. Pine- apple improves with keeping. Sufficient for about a gallon of punch. Pine-apple Sauces for Puddings.— Pare a pine-apple, and carefully remove the specks. Cut it into slices, and then into dice, and place these in a saucepan. With twelve ounces of fruit put four table -spoonfuls of water, let the fruit simmer gentlj', and when it is quite tender mix with it half a pound of pow

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