Punch Icing

Ingredients

• some very white and finely-sifted sugar
• a little lemon-juice
• a glassful of rum

Method

1. 1

   Mix sugar to a thick syrup with lemon juice and rum.

2. 2

   Heat before using and place iced items in a cool oven to dry.

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 Icing. — Take some very white and finely-sifted sugar, and mix it to a thick sjTup with a little lemon- juice and rum. Before using it, make it hot, and put whatever is iced with it into a cool oven to dry as soon as the icing is spread upon it. Punch in Haste. — Riib the rind of a fresh lemon with a large lump of sugar tiU the yeUow part' is taken off. Crush it to powder, with a quarter of an oiuice of citric acid, and pour over it a pint of clarified syrup. Put a table-spoonful of this flavoui-ed syiaip into a pint of water, add a glassful of nun or a glassful of brandy, or a mixture of both, and serve. Punch Jelly. — Rub off the yeUow part of two large fresh lemons with one or two lumps of sugar, then add more sugar to make up the weight to ten ounces. Put this into a bowl, pour over it the strained juice of three lemons and a Seville orange, and put the bowl aside for a while. Put an ounce and a haK of best isinglass into a very clean saucepan, with a pint of cold water. Stir over the fire till the mixture boils, then di-aw it to the side, and let it simmer gently for half an hour. At the end of twenty minutes, throw a lump of sugar and a tea-spoonful of vinegar into it, and add about a table-spoonful of cold water. Stir lightly, carefully remove the scum, and strain the liquor through a napkin. Put it into a clean saucepan, and add to it the contents of the bowl that was set asidje, a quarter of a pint of brandy, and a quarter of a pint of rum. Let all simmer gently together for four minutes, then strain the liquor through a jelly-bag into the mould. If liked, calf's foot stock can be used, and then half the quantity only of isinglass will be required. Punch Jelly (a French recipe). — Throw the peel of two sound lemons and half an ounce of tea into a syrup nearly boiling ; cover it, and whilst it is cooling, run the juice of five lemons through a bag. Pass the infusion through a silk sieve, and and mix with it half a pint of good arrack or nun, and one ounce of isinglass clarified. Finish as usual. Punch Jelly, made with Gelatine.— Rub two or three lumps of sugar upon the rind PUN ( 672 ) PUR of three lemons till the yellow part is taken off, then add more sugar to make up the quantity to ten ounces. Strain over this the juice of six lemons, and put it into a scrupulously-clean saucepan, -with a quarter of a pint of Jamaica rum, a quarter of a pint of hrandy, three ounces of gelatine, a stick of cinnamon, a dozen cloves, and half a grated nutmeg. Whisk the whites of four eggs, beat them up with a pint of water, and put them, with the crushed shells of the eggs, into a saucepan. Stir the mixture over the fire until the gelatine is dissolved, then let it boil for ten minutes. Lift it from the fire, put it down by the side, and let it stand untouched for twenty minutes. Strain through a jelly-bag until the jelly is clear and bright, put it into a mould, and let it stand in a cool place till it is firm. Time, twelve houi's to set. Probable cost, exclusive of the spirit. Is. per pint. Sufhcient for thi-ee pints of jelly. Punch Milk. — Cut off the thin yellow part of four fresh lemons and a Seville orange, and be careful not to take any of the white pith of the fruit, or it will make the punch bitter. Pour over this rind a pint of Jamaica rum, and let it stand, closely covered, for twelve hours. Strain the liquor, and mix with it a pint of lemon- juice and two pints of cold water, in which a pound ^of refined sugar has been dissolved, and add the whites of two eggs, beaten to a froth, three pints more of rum, a grated nutmeg, a pint of madeira, a pint of strong green tea, and a quarter of a pint of maraschino. Mix thoroughly, and pour over all a pint of milk, boiling hot. Let the punch stand a little time, then strain it tlrrough a flannel jelly -bag until it is quite bright, and either use it at once, or bottle it to put away. Punch., Poney. — Take a tea-cupful of very strong gunpowder tea. Rub the rind of a fresh lemon upon two or three lumps of sugar, and put them into it ; add the strained juice of three lemons, a tea-spoonful of essence of cin- namon, a quarter of a grated nutmeg, half a pound of sugar dissolved in a quarter of a pint of water, a bottle of Chablis made hot, a quarter of a pint of brandy, a quarter of a pint of rum, and a wine-glassful of rack. Mix the punch thoroughly, strain, and serve hot. Time, half an hour to prepare. Sufficient for a little more than a quart of punch. Punch Sauce, for Sweet Puddings. — Rub a large fresh lemon Avith two or three lumps of sugar till all the yellow part is taken off, then add more sugar to make up the weight to two ounces. Pour over this a glassful of sherry or madeira, and a glassful of bra

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