Punch, Hot.— In order to make good
punch, it is necessary that the sherbet- — or mix-
ture of sugar, flavoirring, acid juice, and water —
should be both rich and delicate, and that the
ingredients should be thoroughly blended.
Wben the latter point is attained, the spirits
and wine can be added, in proportions to suit
the taste. The following lecipe is a general
favourite : — Hub the rind of a large fresh lemon
with two or three lumps of sugar till all the
yellow part has been taken off ; then add more
sugar to make up the weight to four ounces.
Put this into the punchbowl, and strain over
it the juice of the lemon. Pom- then into th(i
punch-bowl a pint of boiling water✪ Punch, English, and stii-
the mixtui-e well for five or six minutes. Add
a quarter of a pint of rum, the third of a pint
of brandy, and stir again. Half a nutmeg,
grated, may be added or not. Time to prepare,
a few minutes. Suflicient for a quart of punch.
Punch, Hot (another way). — Rub two or
three lumps of sugar upon the rind of tlu-ec
fresh lemons, or, if preferred, upon two lemons
and one Seville orange, until the yeUow part is
taken off ; then add more sugar to make up the
weight to six ounces. Put this into the punch-
bowl, strain over it the juice of the fruit, and
add a pint and a half of boiling water. Stir
the mixture until the sugar is dissolved, then
add a pint of rum and a glassful of brandy. A
spoonful of noyau✪ Punch, Hot (another way) will improve the flavour of
this punch. Time, a few minutes to prepare.
Sufficient for thi-ee j)ints of punch.
Punch Icing. — Take some very white
and finely-sifted sugar, and mix it to a thick
sjTup with a little lemon- juic✪ Punch Icinge and rum.
Before using it, make it hot, and put whatever
is iced with it into a cool oven to dry as soon
as the icing is spread upon it.
Punch in Haste. — Riib the rind of a
fresh lemon with a large lump of sugar tiU the
yeUow part' is taken off. Crush it to powder,
with a quarter of an oiuice of citric acid, and
pour over it a pint of clarified syrup. Put a
table-spoonful of this flavoui-ed syiaip into a
pint of water, add a glassful of nun or a glassful
of brandy, or a mixture of both, and serve.
Punch Jelly. — Rub off the yeUow part of
two large fresh lemons with one or two lumps
of sugar, then add more sugar to make up the
weight to ten ounces. Put this into a bowl,
pour over it the strained juice of three lemons
and a Seville orange, and put the bowl aside
for a while. Put an ounce and a haK of best
isinglass into a very clean saucepan, with a
pint of cold water. Stir over the fire till the
mixture boils, then di-aw it to the side, and let it
simmer gently for half an hour. At the end of
twenty minutes, throw a lump of sugar and a
tea-spoonful of vinegar into it, and add about
a table-spoonful of cold water. Stir lightly,
carefully remove the scum, and strain the
liquor through a napkin. Put it into a clean
saucepan, and add to it the contents of the bowl
that was set asidje, a quarter of a pint of brandy,
and a quarter of a pint of rum. Let all simmer
gently together for four minutes, then strain
the liquor through a jelly-bag into the mould.
If liked, calf's foot stock can be used, and then
half the quantity only of isinglass will be
required. ✪ Punch in Haste
Page 1407 · 7 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, Hot.— In order to make good punch, it is necessary that the sherbet — or mixture of sugar, flavouring, acid juice, and water — should be both rich and delicate, and that the ingredients should be thoroughly blended. Wben the latter point is attained, the spirits and wine can be added, in proportions to suit the taste. The following recipe is a general favourite : — Hub the rind of a large fresh lemon with two or three lumps of sugar till all the yellow part has been taken off ; then add more sugar to make up the weight to four ounces.
Put this into the punchbowl, and strain over it the juice of the lemon.Pour then into the punch-bowl a pint of boiling water, and stir the mixture well for five or six minutes. Add a quarter of a pint of rum, the third of a pint of brandy, and stir again. Half a nutmeg, grated, may be added or not. Time to prepare, a few minutes. Suflicient for a quart of punch. Punch, Hot (another way). — Rub two or three lumps of sugar upon the rind of three fresh lemons, or, if preferred, upon two lemons and one Seville orange, until the yellow part is taken off ; then add more sugar to make up the weight to six ounces. Put this into the punchbowl, strain over it the juice of the fruit, and add a pint and a half of boiling water. Stir the mixture until the sugar is dissolved, then add a pint of rum and a glassful of brandy. A spoonful of noyau will improve the flavour of this punch. Time, a few minutes to prepare. Sufficient for three pints of punch.
Punch Icing. — Take some very white and finely-sifted sugar, and mix it to a thick sjTup with a little lemon- juice and rum. Before using it, make it hot, and put whatever is iced with it into a cool oven to dry as soon as the icing is spread upon it.
Punch in Haste. — Riib the rind of a fresh lemon with a large lump of sugar tiU the yeUow part' is taken off. Crush it to powder, with a quarter of an oiuice of citric acid, and pour over it a pint of clarified syrup. Put a table-spoonful of this flavoured syrup into a pint of water, add a glassful of nun or a glassful of brandy, or a mixture of both, and serve.
Punch Jelly. — Rub off the yellow part of two large fresh lemons with one or two lumps of sugar, then add more sugar to make up the weight to ten ounces. Put this into a bowl, pour over it the strained juice of three lemons and a Seville orange, and put the bowl aside for a while. Put an ounce and a haK of best isinglass into a very clean saucepan, with a pint of cold water. Stir over the fire till the mixture boils, then draw it to the side, and let it simmer gently for half an hour. At the end of twenty minutes, throw a lump of sugar and a tea-spoonful of vinegar into it, and add about a table-spoonful of cold water. Stir lightly, carefully remove the scum, and strain the liquor through a napkin. Put it into a clean saucepan, and add to it the contents of the bowl that was set asidje, a quarter of a pint of brandy, and a quarter of a pint of rum. Let all simmer gently together for four minutes, then strain the liquor through a jelly-bag into the mould. If liked, calf's foot stock can be used, and then half the quantity only of isinglass will be required.
Records on this page
Punch, EnglishPunch, HotPunch, Hot (another way)Punch IcingPunch IcingPunch in HastePunch Jelly