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Regent's Punch
From Cassell's dictionary of cookery, 1892
Serves 4
Serve in a bowl or jug. Fresh pine-apple can be used instead of syrup.
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 1510. The excerpt below is the record exactly as published.
Regent's Punch. — Take the very thin rinds of two lemons, two china oranges, and one bitter one. Pour over them half a pound of white sugar-candy which has been boiled to a thin syrup with water and allowed to cool. Let the rinds infuse for an hour. Pom- over them a pint of cold strong green tea, and add tho strained juice of the fruit, a glass of rum, r, glass of brandy, a glass of arrack, a glass of pine-apple syrup, two bottles of champag-ne, and one of seltzer water
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