1862 Bar Tender's Guide price $1.50 by Jerry Thomas

38

NECTAE PUlfCH.

72. Apple Punch.

Lay in a china howl slices of apjjles and lemons alter nately, each layer being thickly strewed with powdered sugar. Pour over the fruit, when the bowl is halffilled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately. 73. Ale Punch. A quart of mild ale, a glass of white wine,one ofbrandy, one of capilJaire, the juice of a lemon,a roll of the peel pared thin, nutmeg grated on the top, and a bit oftoasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar,the juice of a lemon,a little grated nutmeg, and a bottle of cider; mix it well, and,if possible, place it in ice. Add,before sent in, a glass of brandy,and a few pieces ofcucumber rind.

75. Nectar Punch.

Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours,add two quarts of cold water with three pints of rum,exclusive of the pint and a half; also the juice ofthe lemons, with two quarts of boiling-hot milk,and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours,covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel bag till quite fine, and bottle it for use. It is fit to use as soon as bottled.