Punch

Ingredients

• 1 lb. loaf sugar
• 1 cup green tea
• 3 small wine-glasses brandy
• 3 small wine-glasses rum
• 1 bottle champagne
• 3 lemons

Method

1. 1

   This mixture may be used for jellies, for sauces diluted with water, or it may be iced and mixed with soda water as a drink.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 168. The excerpt below is the record exactly as published.

PUNCH. 419 them remain three days. Pour off the brandy, and to each pint add \ lb. sugar. Boil, and pour over your cherries. About six weeks later the cherries will probably require an additional quantity of the brandy and sugar syrup poured over them. The jars or bottles must be kept carefully corked and tied down, and the cherries are not fit for eating till they have been kept two months. Milk Punch. Steep the peels (pared very thin) of six Seville oranges and six lemons in two pints of rum for twenty- four hours. Pour sixteen pints of boiHng water upon 6 lbs. of loaf sugar ; when dissolved add the juice and pulp oi thirty-two Seville oranges and twelve lemons. Next day add the peels as steeped, and eleven pints more rum and three of brandv, and stir well tocrether. Pour into it rather more than two quarts of new milk and two quarts of skimmed milk quite boiling, and cover down immediately without stirring. Let it stand till next day, and then strain through a jelly bag. If it does not run bright, a pint more boiling milk must be added, and it must be allowed to stand anothei day. Punch. I lb. loaf sugar ; I cup green tea ; 3 small wine-glasses brandy ; 3 small wine-glasses rum ; I bottle champagne ; 3 lemons

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