Take eight gallons of boiling water, fifteen pounds of honey,
a gallon of currant juice, an ounce and a half of cream of
tartar, and stir together for half an hour. Let it ferment well,
and then add two quarts of brandy. Strain carefully and bot-
tle. It should be kept three months before being used.
Nonpareil Cordial.
Take two large pineapples, forty greengages, and twenty
ripe pears. Peel and mince finely, being careful not to waste
the juice. To each pound of the fruit add a pound and a half
of sugar and three-quarters of a pint of water, and let the
whole simmer for three-quarters of an hour, skimming from
time to time. Strain carefully, and when quite cold add six
quarts of gooseberry brandy. If this is not to be had, ordinary
brandy will do.
Bottle, cork tightly, and keep in a cool place for six weeks,
when the cordial will be ready for use.
Heidelberg Punch.
Slice a large cucumber and mix with three tablespoonfuls
of sugar and the thin rind of a lemon. Let the mixture stand
for a couple of hours and then pour over it a pint of claret,
a pint of Vichy or soda-water, half a tumblerful of sherry, and
three tablespoonfuls of brandy✪ Heidelberg Punch. Mix well and let the punch
stand on ice for an hour before use.
Kirsch and Lemon.
Infuse the thinly pared rind of a lemon in a small glass of
Kirsch for an hour or two, then strain and pour it into a quart
of red or white wine, in which three-quarters of a pound of
sugar has been dissolved. This quantity may be varied ac-
cording to taste. The whole should be iced before use.
Aromatic Cup.
Take four pints of hock or Moselle and add half a pound of
sugar, an orange and a lemon sliced, two sprigs of woodruff,
one of peppermint, and twenty of balm, and then add three
leaves each of black currant, lavender, and basil, and six leaves
each of geranium, pimpernel, yarrow, and tarragon. Let the
whole stand for two hours, then strain, and pour into a bowl
400 STANDARD COOKERY.
over two dozen strawberries — or any other fruit will do —
and set it upon the ice for an hour before use.
If any of the herbs mentioned are not obtainable, use simply
the woodruff and a few black currant leaves.
Orange Bichof.
Cut four bitter oranges into quarters, score the rind lightly
with a knife and grill the pieces over a rather slow fire. Then
place them in an earthenware cooking vessel with four bottles
of strong white wine. Close the vessel tightly and let the
whole infuse all the night in the warm ashes of the fire. Strain
the mixture and add two pounds of sugar with a little grated
nutmeg.
Mead.
Stir twenty pounds of honey and the whites of four eggs
into twelve gallons of water. Add a spoonful each of cloves,
mace, cinnamon, and ginger, and two sprigs of rosemary, and
let the whole simmer for an hour. When cool place in a
suitable vessel and add a spoonful of yeast. The process of
fermentation should not be interfered with, but allowed to con-
tinue until it ceases of itself. The mead must be kept in a
cool place, and should not be bottled until six months after it
is made.
Bordeaux Punch. ✪ Bordeaux Punch
Page 271 · 2 recipe records on this page
Presented as published in 1912. 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
Take eight gallons of boiling water, fifteen pounds of honey, a gallon of currant juice, an ounce and a half of cream of tartar, and stir together for half an hour. Let it ferment well, and then add two quarts of brandy. Strain carefully and bottle. It should be kept three months before being used.
Nonpareil Cordial.
Take two large pineapples, forty greengages, and twenty ripe pears. Peel and mince finely, being careful not to waste the juice. To each pound of the fruit add a pound and a half of sugar and three-quarters of a pint of water, and let the whole simmer for three-quarters of an hour, skimming from time to time. Strain carefully, and when quite cold add six quarts of gooseberry brandy. If this is not to be had, ordinary brandy will do.
Bottle, cork tightly, and keep in a cool place for six weeks, when the cordial will be ready for use.
Heidelberg Punch.
Slice a large cucumber and mix with three tablespoonfuls of sugar and the thin rind of a lemon. Let the mixture stand for a couple of hours and then pour over it a pint of claret, a pint of Vichy or soda-water, half a tumblerful of sherry, and three tablespoonfuls of brandy. Mix well and let the punch stand on ice for an hour before use.
Kirsch and Lemon.
Infuse the thinly pared rind of a lemon in a small glass of Kirsch for an hour or two, then strain and pour it into a quart of red or white wine, in which three-quarters of a pound of sugar has been dissolved. This quantity may be varied according to taste. The whole should be iced before use.
Aromatic Cup.
Take four pints of hock or Moselle and add half a pound of sugar, an orange and a lemon sliced, two sprigs of woodruff, one of peppermint, and twenty of balm, and then add three leaves each of black currant, lavender, and basil, and six leaves each of geranium, pimpernel, yarrow, and tarragon. Let the whole stand for two hours, then strain, and pour into a bowl
over two dozen strawberries — or any other fruit will do — and set it upon the ice for an hour before use.
If any of the herbs mentioned are not obtainable, use simply the woodruff and a few black currant leaves.
Orange Bichof.
Cut four bitter oranges into quarters, score the rind lightly with a knife and grill the pieces over a rather slow fire. Then place them in an earthenware cooking vessel with four bottles of strong white wine. Close the vessel tightly and let the whole infuse all the night in the warm ashes of the fire. Strain the mixture and add two pounds of sugar with a little grated nutmeg.
Mead.
Stir twenty pounds of honey and the whites of four eggs into twelve gallons of water. Add a spoonful each of cloves, mace, cinnamon, and ginger, and two sprigs of rosemary, and let the whole simmer for an hour. When cool place in a suitable vessel and add a spoonful of yeast. The process of fermentation should not be interfered with, but allowed to continue until it ceases of itself. The mead must be kept in a cool place, and should not be bottled until six months after it is made.
Bordeaux Punch.
Records on this page
Heidelberg PunchBordeaux Punch