Yorkshire Punch

Ingredients

• some large lumps of sugar
• four lemons
• one Seville orange
• a pound and a quarter
• juice of six lemons
• three Seville oranges
• a pint of liquid calf's-foot jelly
• two quarts of boiling water
• half a pint of rum
• half a pint of brandy

Method

1. 1

   Rub sugar on lemons and orange until yellow part is removed.

2. 2

   Weigh sugar and add more to make 1.25 pounds.

3. 3

   Put sugar in a bowl, strain juice of lemons and oranges over it.

4. 4

   Add calf's-foot jelly and stir in boiling water.

5. 5

   Mix thoroughly and let sit by the fire for 20 minutes.

6. 6

   Strain mixture, add shrub, rum, and brandy.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2348. The excerpt below is the record exactly as published.

Yorkshire Punch. — Hub some large lumps of sugar upon four lemons and one Seville orange until all the yellow part is taken off. Weigh the sugar, and add as much more as will make up its weight to a pound and a quarter. Put the sugar into a bowl, and strain over it the juice of six lemons and three Seville oranges. Add a pint of liquid calf's-foot jelly, and stir in gradually two quarts of boiling water. Mix the ingredients thoroughly, and put the bowl containing them by the side of the fire for twenty minutes. Strain the mix- ture, put with it a bottle of orange or lemon shrub, and add half a pint of rum, and half a pint of brandy

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