Punch, Hot (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
A spoonful of noyau will improve the flavour of this punch. Sufficient for three pints of punch.
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 1407. The excerpt below is the record exactly as published.
Punch, Hot (another way). — Rub two or three lumps of sugar upon the rind of tlu-ec fresh lemons, or, if preferred, upon two lemons and one Seville orange, until the yeUow part is taken off ; then add more sugar to make up the weight to six ounces. Put this into the punch- bowl, strain over it the juice of the fruit, and add a pint and a half of boiling water. Stir the mixture until the sugar is dissolved, then add a pint of rum and a glassful of brandy. A spoonful of noyau
Cook this with the app: pantry check, scaling, and the assistant.