Punch

Ingredients

• juice of 20 lemons
• 1 pound of powdered sugar
• 1 pint of brandy
• 1 quart of rum
• 1 quart champagne
• 1 dozen soda

Method

1. 1

   Mix and allow it to remain overnight.

2. 2

   Put in a large lump of ice.

3. 3

   Flavor with pineapple, strawberries, or any fresh fruit you prefer.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 46. The excerpt below is the record exactly as published.

Punch. One quart of Apolinaris water, i quart Sautern, 6 lemons (juice only), 3 oranges (juice only), i cup best green tea, ^ pound white sugar, i wineglass chartruse, i wineglass of Angos- tura bitters, 3 bottles champagne. Mix all ingredients but the champagne. This must be added just before serving. Enough for 20 people. A Good Plain Punch. One quart of whiskey, 3^ pint rum, i large teacup of strong green tea, i goblet orange juice, i lemon. Sweeten to taste. Tea Punch. Eight teaspoonfuls of best tea ; green is best. Peel of 6 lemons, put in i quart of cold water and boil long enough to extract the flavor (about 20 minutes). Strain the tea, then add i}i pounds of sugar, the juice of 6 lemons, and i quart of Jamaica spirit. Slice 2 lemons very thin, and add to the punch. Just before serving pour in i quart of champagne and drop a block of ice in tlie bowl. Egg-Nog. Six eggs, 1 quart of cream, 4 pounds of sugar (powdered), I tumbler best brandy, j^ tumbler best sherry. Beat the yelks light, then beat in >4 the sugar, then pour in, while stirring slowly, the brandy and wine to cook the eggs. Beat the eggs stiff, and with them beat the rest of the sugar. Mix with the other materials, and, lastly, stir in the cream. BEVERAGES. 141 Punch. Take the juice of 20 lemons to i pound of powdered sugar, mix ana allow it to remain over night. Next day add i pint of brandy, i quart of rum, i quart champagne, i dozen soda

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