Punch, Hot
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a quart 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.— 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, and stii- the mixtui-e well for five or six minutes. Add a quarter of a pint of rum, the third of a pint of brandy, and stir again. Half a nutmeg, grated
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.