Punch a la Francaise Hot

Ingredients

• one pint of Jamaica rum
• twelve ounces of granulated sugar
• the juice of three lemons
• the juice of four sweet oranges
• one ounce of green tea
• a pint of boiling water

Method

1. 1

   Put in a saucepan on the hot range one pint of Jamaica rum, with twelve ounces of granulated sugar; stir continually until reduced to half the quantity.

2. 2

   Add the juice of three lemons, the juice of four sweet oranges, then set the pan on the corner of the stove to keep hot.

3. 3

   Put into a tea-pot one ounce of green tea, pouring over it a pint of boiling water, and let infuse for ten minutes, then strain into the preparation; return it on the hot place, and when about boiling, skim thoroughly with a skimmer.

4. 4

   Take it from the fire, pour it into a punch-bowl, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 318. The excerpt below is the record exactly as published.

Punch a la Franqaisej Hot. — Put in a saucepan on the hot range one pint of Jamaica rum, with twelve ounces of granulated sugar; stir continually with the spatula until reduced to half the quantity. Add the juice of three lemons, the juice of four sweet oranges, then set the pan on the corner of the stove to keep hot. Put into a tea-pot one ounce of green tea, pouring over it a pint of boiling water

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