Pvmch (a la Francaise). Another way. —
The following is calculated more esiDecially to
produce a ladies' punch. Take rather more
than two poimds of sugar, and melt it in a
large saucepan over the fire, a good half -tum-
blerful of water or tea being poured over to
moisten it, with the juice of two lemons and
two oranges. When the sugar is well melted,
pour into the saucepan a bottle of rum and a
bottle of brandy✪ Punch (a la Francaise), and as much tea as is needed
to modify its strength. After adding the tea.
take care that the punch is sweet enough.
Just warm the punch ; do not let it boil.
Immediately before serving squeeze the juice
of half a dozen oranges through a sieve into
the mixture.
Punch (a la Eegence) . — Take the thin rind
of two lemons and two Seville oranges. Put
them into a bowl, with a small piece of vanilla,
four- cloves, and an inch of stick cinnamon.
Poiu' over them a hot syrup, made with a
pound and a half of refined sugar boiled in a
jjint of water. Let these ingredients infuse for
several hours. Mix with them the strained juice
of twelve lemons✪ Punch (a la Regence), and rum and brandy accord-
ing to taste. Strain the liquid through a fine
napkin. Bottle immediately, and put it in ice
until it is wanted.
Punch (a la Eeine).— Eub the rind of two
large fresh lemons with three or f oui' large lumps
of sugar tiU the zest is taken off. Squeeze out
and strain the juice of six lemons and two
oranges, and add three-quarters of a pound of
sugar, dissolved in as much water as will mois-
ten it, and half a pint of water. Freeze the
mixture. Stu* into the ice a glassful of rum
and a glassful of brandy, and freeze again.
Whisk the whites of three eggs to a solid froth,
and beat up with them four ounces of pounded
sugar✪ Punch (a la Reine). Stir this into the ice and serve.
Punch (a la Romaine, Iced). — Take the
juice of two China oranges, and a glassful each
of rum and champagne, and mix them with a
pint and a half of lemon- water ice. Freeze in
the usual way. Beat up half a pound of
powdered sugar with the frothed whites of
two eggs, add this to the rest, with half a
pint of brandy, a bottle of champagne, and a
cup of green tea. Stir the mixture briskly into
the ice until it liquefies. If it is too thick to
pour out, add a little water, a little more cham-
pagne, or a httle syrup. For the punch to be
perfect the quantity of ice must be proportioned
to the liquid. It should be smooth and white,
like thick cream, and should be served in cham-
pagne glasses. This recipe for making punch
a la Romaine has long been a desideratum
with amateurs, but, since its invention, it has
been in a few hands only.
Punch (a la Victoria). — To a pint of clari-
fied sugar, mix the juice of half a dozen lemons
and two China oranges, with the rind of two
lemons rubbed off on a lump or two of sugar.
Strain when the sugar has dissolved, and
freeze. Take the mixture out of the ice-pot, add
equal quantities of brandy and rum, and beat
up the whites of three eggs with a quarter of a
poimd of sugar to a stiff froth. MLx it gently
with the rest, and put again to freeze.
Page 1405 · 8 recipe records on this page
Presented as published in 1892. 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
Punch (a la Francaise). Another way. — The following is calculated more especially to produce a ladies' punch. Take rather more than two pounds of sugar, and melt it in a large saucepan over the fire, a good half -tumblerful of water or tea being poured over to moisten it, with the juice of two lemons and two oranges. When the sugar is well melted, pour into the saucepan a bottle of rum and a bottle of brandy, and as much tea as is needed to modify its strength. After adding the tea.
take care that the punch is sweet enough. Just warm the punch ; do not let it boil. Immediately before serving squeeze the juice of half a dozen oranges through a sieve into the mixture.
Punch (a la Regence) . — Take the thin rind of two lemons and two Seville oranges. Put them into a bowl, with a small piece of vanilla, four- cloves, and an inch of stick cinnamon. Pour over them a hot syrup, made with a pound and a half of refined sugar boiled in a pint of water. Let these ingredients infuse for several hours. Mix with them the strained juice of twelve lemons, and rum and brandy according to taste. Strain the liquid through a fine napkin. Bottle immediately, and put it in ice until it is wanted.
Punch (a la Reine).— Rub the rind of two large fresh lemons with three or four large lumps of sugar tiU the zest is taken off. Squeeze out and strain the juice of six lemons and two oranges, and add three-quarters of a pound of sugar, dissolved in as much water as will moisten it, and half a pint of water. Freeze the mixture. Stir into the ice a glassful of rum and a glassful of brandy, and freeze again. Whisk the whites of three eggs to a solid froth, and beat up with them four ounces of pounded sugar. Stir this into the ice and serve.
Punch (a la Romaine, Iced). — Take the juice of two China oranges, and a glassful each of rum and champagne, and mix them with a pint and a half of lemon- water ice. Freeze in the usual way. Beat up half a pound of powdered sugar with the frothed whites of two eggs, add this to the rest, with half a pint of brandy, a bottle of champagne, and a cup of green tea. Stir the mixture briskly into the ice until it liquefies. If it is too thick to pour out, add a little water, a little more champagne, or a little syrup. For the punch to be perfect the quantity of ice must be proportioned to the liquid. It should be smooth and white, like thick cream, and should be served in champagne glasses. This recipe for making punch a la Romaine has long been a desideratum with amateurs, but, since its invention, it has been in a few hands only.
Punch (a la Victoria). — To a pint of clarified sugar, mix the juice of half a dozen lemons and two China oranges, with the rind of two lemons rubbed off on a lump or two of sugar. Strain when the sugar has dissolved, and freeze. Take the mixture out of the ice-pot, add equal quantities of brandy and rum, and beat up the whites of three eggs with a quarter of a pound of sugar to a stiff froth. Mix it gently with the rest, and put again to freeze.
Records on this page
Punch (a la Francaise)Punch (a la Regence)Punch (a la Reine)Lemon and Orange IcePunch, BurntPunch (a la Victoria)Punch DropsPunch (a la Romaine, Iced)