Punch, Hot (French fashion)

Ingredients

• one quart of California claret
• Y. of sugar
• a piece cf cinnamon (half a finger-length)
• the strained juice of two lemons
• and of three oranges
• add two slices of orange
• and two of lemon cut in small pieces
• place a small bunch of mint on the top
• sprinkled with powdered sugar

Method

1. 1

   Pour the claret into a clean saucepan, add sugar, cinnamon, and the juices of lemons and oranges.

2. 2

   Bring to boiling point.

3. 3

   Warm a glass pitcher to prevent cracking, pour in the hot punch, then add orange and lemon slices, and mint on top.

4. 4

   Serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.

Punch, Hot (French fashion). — Pour in a clean saucepan one quart of California claret, Y\ lb. of sugar, a piece cf cinnamon (half a finger- length), the strained juice of two lemons and of three oranges. Let it come to the boiling-point. Have a glass pitcher warmed to prevent its cracking when you pour in the hot punch. After it is poured into the pitcher, add two slices of orange and two of lemon cut in small pieces, place a small bunch of mint on the top of the pitcher, ‘sprinkled with powdered sugar

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