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Whisky Punch
From Cassell's dictionary of cookery, 1892
Serves 4
Ready for serving.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2258. The excerpt below is the record exactly as published.
Whisky Punch. — Rub three or four large lumps of sugar upon the rind of three lemons till the yellow part is taken off, and add more sugar to make up the quantity to six ounces. Put the sugar into a bowl, squeeze upon it the juice of two of the lemons, and pour upon it a pint and a half of boiling water. Stir the mixture till the sugar is dissolved. Add a pint of whisky
Cook this with the app: pantry check, scaling, and the assistant.