Punch, Glasgow
From Cassell's dictionary of cookery, 1892
Serves 10
Glasgow punch should be made of the coldest spring water, newly drawn from the spring.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, 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
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Cook this with the app: pantry check, scaling, and the assistant.