Punch, English

Ingredients

• the yellow rind of a lemon
• two or three lumps of sugar
• a pint of boiling water
• rum
• brandy

Method

1. 1

   Rub the yellow rind of a lemon with lump sugar.

2. 2

   Put the sugar into the punch-bowl, squeeze the lemon-juice to it, add the spirits — rum and brandy — in such proportions as are preferred.

3. 3

   Incorporate the spirits thoroughly with the sugar and lemon before pouring in the boiling water, and keep stirring the whole while this is pouring.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1406. The excerpt below is the record exactly as published.

Punch, English.— Rub the yellow rind of a lemon ^\iih lump sugar. Put the sugar into the punch-bowl, squeeze the lemon -juice to it, add the spirits — rum and brandy — in such pro- portions as are pieferred. Incorporate the spii-its thoroughly with the sugar and lemon before pouring in the boiling water, and keep stirring the whole while this is poiu'ing. Some add madeii-a or sherry. Punch for Hot Weather.— Put a dozen small sprigs of early mint into a large tumbler, and sprinkle over them a table-spoon- ful of white powdered sugar. Fill up a third of the glass with peach brandy and French brandy in equal proportions, and add as much pounded ice as the tumbler will contain. Rub the rim of the tumbler with a slice of fresh pine-apple, and drink the contents as the ice melts. If the brandy is not at hand, a glassful of sherry and a glassful of gin may be sub- stituted for it, and an inch or two of orange- rind may be added as flavouring. Punch, Glasgow (from Lockhart's " Peter's Letters" ). — " The sugar being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs in his immediate neighbourhood were requested to give their opinion of it — for in the mixing of the sherbet lies, according to the Glasgow creed, at least one-half of the whole battle. This being approved of by an audible smack from the lips of the umpires, the rum was added to the beverage, I suppose, in something about the proportion from one to seven. Last of all, the maker cut a few limes, and running each section rapidly round the rim of his bowl, squeezed in enough of this more dehcatc acid to flavour the whole composition." Glasgow punch should be made of the coldest spring water, newly drawn from the spring. The acid ingredients mentioned above are enough for a large bowl. Punch, Hot.— In order to make good punch, it is necessary that the sherbet- — or mix- ture of sugar, flavoirring, acid juice, and water — should be both rich and delicate, and that the ingredients should be thoroughly blended. Wben the latter point is attained, the spirits and wine can be added, in proportions to suit the taste. The following lecipe is a general favourite : — Hub the rind of a large fresh lemon with two or three lumps of sugar till all the yellow part has been taken off ; then add more sugar to make up the weight to four ounces. Put this into the punchbowl, and strain over it the juice of the lemon. Pom- then into th(i punch-bowl a pint of boiling water

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