Regent’s Punch
From Modern cookery, in all its branches, 1884
Serves 20
This recipe is credited to a person who made the punch for the prince’s table.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 504. The excerpt below is the record exactly as published.
the rinds of two China oranges, of two lemons, and of one Seville orange, and infuse them for an hour in half a pint of thin cold syrup ; then add to them the juice of the fruit. Make a pint of strong green tea, sweeten it well with fine sugar, and when it is quite cold, add it to the fruit and syrup, with a glass of the best old J amaica rum, a glass of brandy, one of arrack, one of pine-apple syrup, and two bottles of champagne
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