Wine Punch

Ingredients

• 1 lb. lump sugar
• 1 quart water
• 1 lemon
• 0.5 pint brandy
• 0.5 bottle of red wine
• 1 bottle white wine

Method

1. 1

   Pare the lemon thinly and boil the rind in the sugar and water for a few minutes.

2. 2

   Strain it into a bowl, and add the brandy, red and white wine.

Nutrition per serving

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.

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. Rub some of the lumps of sugar on the lemons till all the yellow rind has been absorbed. Put them into a punch-bowl, and pour 1 pint of boiling water over them. Add the strained juice of the lemons and the rum. Pour over the rest of the boiling water, adding more than 1 quart if found too strong. Let it stand a few minutes in a warm place, stir well, and serve. WINE PUNCH. 1 lb. lump sugar. I 1 quart water. 1 lemon

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