Regent’s Punch
From The spirit of cookery, 1895
This punch is very seductive and should be served in small liqueur glasses.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 391. The excerpt below is the record exactly as published.
4 lb. of chopped muscatel raisins, filtering the juice, and condensing it, adding thereto sugar- candy. Dissolve this in a pint of strong green tea ; add half a pint of rum, a pint of cognac, a bottle of madeira, a pint of cura^oa, half a pint of pineapple syrup, a bottle of seltzer-water, and two bottles of champagne. Add orange and lemon as tinctures
Cook this with the app: pantry check, scaling, and the assistant.