Rum Punch

Ingredients

• 3 lemons
• 1 pint of rum
• 1 lb. loaf sugar
• 1 quart of boiling water

Method

1. 1

   Rub some of the lumps of sugar on the lemons till all the yellow rind has been absorbed.

2. 2

   Put them into a punch-bowl, and pour 1 pint of boiling water over them.

3. 3

   Add the strained juice of the lemons and the rum.

4. 4

   Pour over the rest of the boiling water, adding more than 1 quart if found too strong.

5. 5

   Let it stand a few minutes in a warm place, stir well, and serve.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 95. The excerpt below is the record exactly as published.

lbs. loaf sugar. i lb. ice. Put the sugar in a punch bowl, with the borage and cucumber rind, pour in the claret, and add the sherry and brandy. Put the crushed ice in the bowl an hour before serving, and the lemonade immediately before. If borage cannot be procured, use the rind of a lemon, and soda-water instead of lemonade. MULLED 1 bottle claret. 1 pint water. 1 2 cloves. CLARET. 12 allspice. A little whole cinnamon. Kind of 1 lemon. ^ lb. lump sugar. Simmer the spices, sugar, and the thinly cut lemon rind in the water, and when boiling, strain it into another saucepan over the claret. Warm up, but do not boil, and serve at once. 174 DAINTY DINNERS AND DISHES KING CUP. Juice of 2 lemons, and thinly pared rind. 2 oz. white sugar. Ice. A large piece of whole ginger. H pints boiling water. 3 glasses of sherry. Pour the boiling water over the lemon juice and thinly pared rinds, the ginger, and the sugar. Let it stand till cold, and then strain it. Add the sherry and some lumps of clear ice. LEMONADE. 4 lemons. | 1 quart of boiling water. Loaf sugar to taste. Rub some lumps of sugar on the lemons, to get the oil or essence of lemon. Put them into a large jug, squeeze the juice of the lemons over them. Pour the water over it, and let it stand ^ an hour. If not sweet enough, add more sugar. Strain, and use when cold. ORANGEADE. is made the same way as lemonade, but does not require as much sugar. ORGEAT. 6 oz. sweet almonds. 1 quart of water. 2 oz. bitter almonds. $ pint oraDge-fiower water. 3 lbs. loaf sugar. Blanch, skin, and pound the almonds in a mortar, adding the water by degrees. Strain and press as much as possible of the almond-milk through a cloth. Add the sugar and orange-flower water, and put it into an enamelled saucepan. Bring it to the boil, skim well, and strain it again. Use when cold. EGG PUNCH. 4 yolks and 2 egg whites. 1 quart of water. 4 lb. castor sugar. A little loaf sugar. 3 lemons. 1 bottle white wine. I- pint of rum or brandy. Beat up the 4 yolks and 2 whites till quite light and frothy. Add to them gradually 1 quart of water, the castor sugar, and some loaf sugar, which has been rubbed on the rinds of the lemons. Mix in the strained lemon juice and the white wine. BEVERAGES 175 Whisk all over the fire till hot and frothy. Remove from the stove, and add the brandy or rum. Serve hot. RUM PUNCH. 3 lemons. I 1 pint of rum. i lb. loaf sugar. | 1 quart of boiling water

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