Royal Punch. — Extract the juice from the peel
of a lemon by rubbing the peel on to pieces of loaf
sugar. Pour one pint of boiling water on to the
sugar, and add the juice of six lemons, one pint of
rum and one pint of port wine✪ Royal Punch. Sweeten it to your
taste, and it is ready for use.
THE HOUSEHOLD
1 88
Milk Punch. — Boil two quarts t>f water and one of
new milk together, and sweeten with sufficient sugar
to tas/te. Rub the peel of one lemon on a few pieces
of loaf sugar, put them all in the jug with the milk
and water. Add the juice of six or eight lemons
gradually, stirring the mixture all the time to prevent
the milk curdling. Now add one quart of brandy,
strain through a flannel and bottle. Place in a cool
cellar, it will keep for ten days.
Lemon Punch. — Cut the rind off six lemons, and
squeeze out the juice, put the rind and the juice in
a jug together and add one quart of brandy. Let it
remain closely covered for three or four days. Now
take six additional lemons and squeeze their juice
into two quarts of water✪ Milk Punch. Sweeten same with loaf
sugar to taste. Boil it well, and when cold pour into
it a bottle of sherry. Mix it together with the lemon
and brandy previously made. Strain through flannel
or filter cloth, bottle, cork, and seal, and stow away
in cool cellar. This will be ready to drink in a
month.
Raspberry Syrup. — Put any desired quantity of fruit
into a tin or basin, and reduce it to a mash; cover
with a cloth or piece of paper to keep out any dust or
dirt, and put it into a warm place for three or four
days, or until a fermentation has commenced, so as
to. destroy the mucilage, or the syrup would become
a jelly in the bottle. Filter the juice through a flannel
bag and let it clear. To a pint of filtered juice add
two pounds of powdered loaf-sugar✪ Raspberry Syrup, which put into
a copper preserving pan, as tin changes the colour
of red fruits to a deep purple. Place over the gas,
and stir them together until the sugar is dissolved,
or at the most it should only be suffered to boil up
three or four times before it is removed. Take off all
the scum as it rises. When cold, bottle it and cork
closely.
GAS COOKERY BOOK.
189
Raspberry Vinegar Syrup. — For this purpose use
either white or red raspberries, but use the best white
vinegar with white raspberries, and red vinegar for
red raspberries. The juice may be prepared as in the
last receipt, when to each pint of juice add a pint and
a half or a quart of vinegar of the common strength ;
or if it is strong or concentrated vinegar, use only
equal portions. To each pint of this mixture add two
pounds of powdered loaf-sugar and proceed as in
every respect as for raspberry syrup.
Lait Sucre. — Boil a pint of milk, sweeten with
white sugar, and flavour with lemon.
Appleade. — Cut two large apples into slices, and
pour a quart of boiling water on them, strain well and
sweeten. To be taken cold, or in hot weather iced. ✪ Raspberry Vinegar Syrup
Page 103 · 7 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Royal Punch. — Extract the juice from the peel of a lemon by rubbing the peel on to pieces of loaf sugar. Pour one pint of boiling water on to the sugar, and add the juice of six lemons, one pint of rum and one pint of port wine. Sweeten it to your taste, and it is ready for use.
1 88
Milk Punch. — Boil two quarts t>f water and one of new milk together, and sweeten with sufficient sugar to tas/te. Rub the peel of one lemon on a few pieces of loaf sugar, put them all in the jug with the milk and water. Add the juice of six or eight lemons gradually, stirring the mixture all the time to prevent the milk curdling. Now add one quart of brandy, strain through a flannel and bottle. Place in a cool cellar, it will keep for ten days.
Lemon Punch. — Cut the rind off six lemons, and squeeze out the juice, put the rind and the juice in a jug together and add one quart of brandy. Let it remain closely covered for three or four days. Now take six additional lemons and squeeze their juice into two quarts of water. Sweeten same with loaf sugar to taste. Boil it well, and when cold pour into it a bottle of sherry. Mix it together with the lemon and brandy previously made. Strain through flannel or filter cloth, bottle, cork, and seal, and stow away in cool cellar. This will be ready to drink in a month.
Raspberry Syrup. — Put any desired quantity of fruit into a tin or basin, and reduce it to a mash; cover with a cloth or piece of paper to keep out any dust or dirt, and put it into a warm place for three or four days, or until a fermentation has commenced, so as to. destroy the mucilage, or the syrup would become a jelly in the bottle. Filter the juice through a flannel bag and let it clear. To a pint of filtered juice add two pounds of powdered loaf-sugar, which put into a copper preserving pan, as tin changes the colour of red fruits to a deep purple. Place over the gas, and stir them together until the sugar is dissolved, or at the most it should only be suffered to boil up three or four times before it is removed. Take off all the scum as it rises. When cold, bottle it and cork closely.
Raspberry Vinegar Syrup. — For this purpose use either white or red raspberries, but use the best white vinegar with white raspberries, and red vinegar for red raspberries. The juice may be prepared as in the last receipt, when to each pint of juice add a pint and a half or a quart of vinegar of the common strength ; or if it is strong or concentrated vinegar, use only equal portions. To each pint of this mixture add two pounds of powdered loaf-sugar and proceed as in every respect as for raspberry syrup.
Lait Sucre. — Boil a pint of milk, sweeten with white sugar, and flavour with lemon.
Appleade. — Cut two large apples into slices, and pour a quart of boiling water on them, strain well and sweeten. To be taken cold, or in hot weather iced.
Records on this page
Royal PunchMilk PunchLemon PunchRaspberry SyrupRaspberry Vinegar SyrupLait SucreAppleade