1835 Oxford night caps (3rd edition)


L"EMON PUNCH TO KEEP. Cut the rind off six lemons if large, eight if small, squeeze out the juice, put the rind and the juice together, and add one quart of white brandy. Let it remain closely covered for three or four clays. Let the juice of six or eight additional lemons be squeezed into two quarts of water, put into it a sufficient quantity of double refined sugĀ·ar to sweeten the whole. Boil it well, and when quite cold, pour into it a bottle of sherry or madeira. Then mix it well with the lemon and brandy, and, if sufficiently sweet, strain it through a flannel bag into a small cask. At the expiration of three months bottle it off, and, if the bottles are well corked and kept in a cool place , it will be fit to drink in a month. ALMOND PUNCH. Extract the juice from the peeling of one le111011 and one Seville orange by rubbirin- " c

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