Punch, Burnt

Ingredients

• a pint and a half of rum
• a pint and a half of claret
• three-quarters of a pound of sugar
• a pint and a half of boiling water
• the juice of three lemons

Method

1. 1

   Stir over the fire a pint and a half of rum, a pint and a half of claret, and three-quarters of a pound of sugar.

2. 2

   When the sugar is melted, and the mixture boils, pour a pint and a half of boiling water over it and the juice of three lemons.

3. 3

   This punch may be drunk either hot or cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1405. The excerpt below is the record exactly as published.

three-quarters of a pound of sugar, dissolved in as much water as will mois- ten it, and half a pint of water. Freeze the mixture. Stu* into the ice a glassful of rum and a glassful of brandy, and freeze again. Whisk the whites of three eggs to a solid froth, and beat up with them four ounces of pounded sugar. Stir this into the ice and serve. Punch (a la Romaine, Iced). — Take the juice of two China oranges, and a glassful each of rum and champagne, and mix them with a pint and a half of lemon- water ice. Freeze in the usual way. Beat up half a pound of powdered sugar with the frothed whites of two eggs, add this to the rest, with half a pint of brandy, a bottle of champagne, and a cup of green tea. Stir the mixture briskly into the ice until it liquefies. If it is too thick to pour out, add a little water, a little more cham- pagne, or a httle syrup. For the punch to be perfect the quantity of ice must be proportioned to the liquid. It should be smooth and white, like thick cream, and should be served in cham- pagne glasses. This recipe for making punch a la Romaine has long been a desideratum with amateurs, but, since its invention, it has been in a few hands only. Punch (a la Victoria). — To a pint of clari- fied sugar, mix the juice of half a dozen lemons and two China oranges, with the rind of two lemons rubbed off on a lump or two of sugar. Strain when the sugar has dissolved, and freeze. Take the mixture out of the ice-pot, add equal quantities of brandy and rum, and beat up the whites of three eggs with a quarter of a poimd of sugar to a stiff froth. MLx it gently with the rest, and put again to freeze. Punch, Burnt.— Stir over the fire a pint and a half of rum, a pint and a half of claret, and three-quarters of a poimd of sugar. When the sugar is melted, and the nuxture boils, pom- a pint and a half of boiling water over it and the juice of three lemons

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