Royal Punchy No. 1

Ingredients

• Pare and grate a large ripe pineapple
• mix the pulp with 2 pounds sugar
• and 1/2 cup water
• add 1 bottle fine claret
• 1 bottle Johannisberger
• 1 bottle champagne
• 1/2 bottle arrack
• 1/2 bottle maraschino
• the juice of 4 lemons
• and the peel of 1 orange

Method

1. 1

   Grate pineapple and mix with sugar and water until sugar melts.

2. 2

   Add claret, Johannisberger, champagne, arrack, maraschino, lemon juice, and orange peel.

3. 3

   Let stand for 5 minutes, strain through a sieve, bottle, cork tightly, and chill before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 385. The excerpt below is the record exactly as published.

mix the pulp with 2 pounds sugar and Vt cup water. When the sugar is melted add 1 bottle fine claret, 1 bottle Johannisberger, 1 bottle champagne, Yg bottle arrack, Yt bottle maraschino, the jnioe of 4 lemons and 4 oranges, and the peel of 1 orange. Mix this well together and let it stand 5 minutes, then strain it through a sieve ; fill the punch into bottles, cork them tightly, and lay them a short time on ice before serving. Royal Punchy No. 2.— Pare and grate 1 large ripe pineapple, add the juice of 20 sweet oranges, 2 pounds sugar dissolred in Vs pint of cold water, 1 bottle arrack, 1 of Madeira, 2 of Moselle, 1 of old Rhine wine, 1 of Oapavine, 1 of white Bordeaux, Ys bottle red Burgundy wine. Mix all well together, strain and bottle it, cork tightly, and put in cellar until wanted. Lay the punch on ice for an hour before serving. None but the best wines should be used for this punch. Regent Punch. — Put into a large porcelain bowl 1 pound sugar, Yt V^^^ strong tea, the juice of 2 lemons and 4 oranges, Yt pint brandy, Ys pi^^ Jamaica rum, 1 bottle champagne. Stir until the sugar is dissolved, strain into a punch bowl and put a large piece of ice in center ; or bottle it and before serving lay the bottles for a few hours on ice. Hot Punch. — Dissolve 1 pound sugar in lYt quart of cold water and boil 5 minutes ; add the juice of 1 lemon and 4 oranges and a little thin peel of both, let boil up ; remove from fire, take out the peel, add Ya pi^t hot strong tea and Ys pint good rum ; strain through a fine sieve into a punch bowl and serve either hot or cold. Rum Punch. — Put 1 pound sugar and IY2 quart cold water into a bowl, set this in a vessel of hot water, cover tightly and let it stand in a warm place for 1 hour. Shortly before serving boil the sirup until clear ; add the strained juic« of 1 lemon and 4 oranges ; let boil up ; remove it from the fire, add a little lemon peel, a piece PUNCHB& 681 of vanilla bean, Y^ pint strong tea, an^ Y^pint good rum ; strain into a punch bowl and serve. Claret Puneh^ Hot. — Boil 1 pound sugar with lYs pint water to a sirup ; add the juice of 2 lemons with 1 bottle claret ; add a piece of cinnamon and 4 cloves. Let it get scalding hot, strain and serve. Claret Punchy Cold. — Dissolve 1 pound sugar in lYs pint cold water, add the juice of 2 lemons and the rind of 1 ; let it stand 5 minutes ; remove the rind, add 1 bottle claret, and strain into a punch bowl. Cut 1 orange into slices, remove the pits, put the slices into the punch, and also some fine-cut pineapple pieces. Put a large piece of ice in the center and serve. Lemon Punch. — Boil 1 pound sugar with 1 pint of water; add the peel of 1 lemon and the juice of 3; boil it to a sirup. When cold add 2 bottles white wine, Ys of a quart of arrack, and 1 pint of tea, strain through a napkin. Heat it to a boiling point and serve. Strawberry Punch. — Wash and drain 2 quarts ripe strawber- ries, put into a porcelain bowl, sprinkle over 1 pound sugar ; add 3 bottles Moselle wine and 2 bottles of Bordeaux. Cover and place the punch for several hours on ice. Shortly before serving stir the punch for a few minutes, pour into a punch bowl, and serve. In place of Bordeaux, 2 bottles of Bhine wine may be taken, or add 1 bottle of champagne. Orange Cardinal. — Put 1 pound loaf sugar into a large porce- lain bowl, pour over 1 bottle Bhine wine. When the sugar is melted, put in the thin peel of 2 oranges, let lay 5 minutes, then re- move the peel ; add the juice of 12 oranges, 1 bottle Bhine wine, and 1 bottle champagne. Strain the cardinal through a fine sieve, cork bottles tightly, and set in a cool place. Pineapple Cardinal. — Pare and grate a large ripe pineapple

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