Sherbet for Punch

Ingredients

• two lemons
• half a pound of sugar
• four quarts of punch
• a little boiling water

Method

1. 1

   Rub half a pound of fine sugar in lumps upon two large fresh lemons until all the yellow part is taken off.

2. 2

   Remove the white bitter skin of the lemons, throw away the pips, and cut the pulp into slices with a silver knife.

3. 3

   Put these upon the sugar, and bruise all well together with a wooden spoon.

4. 4

   Pour a little boiling water over them, and stir until the sugar is dissolved.

5. 5

   Let the syrup cool, strain it, and add wine and spirit till the punch is of the requisite strength.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1784. The excerpt below is the record exactly as published.

Sherbet for Punch.— The quality of punch depends in a great measure upon the way in which the sherbet is mixed. The different flavouring ingredients ought to be blended thoroughly before the spirit or wine is put in, and unless this is done the punch will lose in delicacy of flavour. The quantity of ^vine and spirit used wiU, of course, vary accord- ing to taste. Generally two lemons and half a pound of sugar will be sufficient for four quarts of punch. To make the sherbet, rub half a pound of fine sugar in lumjjs upon two large fresh lemons until all the yellow part is taken off. Remove the white bitter skin of the lemons, throw away the pips, and cut the pulp into slices with a silver knife. Put these upon the sugar, and bruise all well together with a wooden spoon. If the lemons are very acid, a SHE ( 865 ) SHE little of the juice may be set aside. When the pulp and sugar are well rubbed together, pour a little boiling water

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