U.S.S. Richmond Punch
From Around-the-world cook book, 1913
Serves 11
Stock can be kept in bottles for quick preparation.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 94. The excerpt below is the record exactly as published.
S. S. RICHMOND PUNCH This celebrated punch is made from a stock, which can be kept in bottles, and at any time will produce an excellent punch by the addition of soda-water or champagne and ice, 277 BEVERAGES AROUND-THE-WORLD COOK BOOK and is very useful in that it can be prepared on the spur of the moment. In making the stock, care should be used that the tea should not be drawn long enough before using to become bitter. When the stock has been made it should be tightly bottled, and placed in a comparatively cool place. The following is the composition of the stock : Jamaica rum, 1 quart, Brandy, 1 quart, Strong black tea, 1 quart, Port wine, 1 quart. Lemons, 12, White sugar, 3 cups, Curasao, i/^ pint
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Cook this with the app: pantry check, scaling, and the assistant.