Wine Punch
From Cassell's dictionary of cookery, 1892
Serves 2
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 2305. The excerpt below is the record exactly as published.
Wine Punch. — Take two lemons, and rasp the yellow rind off with half a pound of loaf sugar. Put this with the juice of the lemons into a bowl ; then make scalding hot two bottles of good Ehine wine, adding to it a pint of strong green tea. Pour this over the sugar, and add from half a pint to a pint of arrack or fine rum
Cook this with the app: pantry check, scaling, and the assistant.