Caribbeandrink
Rum Punch
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Mixing well is crucial for flavor.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 5. The excerpt below is the record exactly as published.
rum punch take two large fresh lemons with rough skins and some lumps of sugar. Rub the sugar over the lemons until it has absorbed all the yellow part of the skins. Then put into the bowl these lumps and as many more as the lemons will prob- ably require. Squeeze the lemon- juice on the sugar, and blend sugar and juice thoroughly together. Much of the ex- cellence of the punch depends upon the mixing processes being well performed. Add two quarts of boiling water and Stir until almost cool. Then add from 14 one pint to one quart of r
Cook this with the app: pantry check, scaling, and the assistant.