1869 Cooling Cups and Dainty drinks by William Terrington

Hum Punch.

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sherbet tasted by the experienced palate of the grand compounder ; six glasses of Cognac, two of Madeira, and the bottle of old rum were added, and over all about a quart more of boiling wafer, and, as a finishing touch, the slightest possible sprinkling of nutmeg.” Punch a la Regent, by P. Watier, Royal Lodge, 1820 : original . — Take 4 oz. of clarified sugar, thin peel of 1 lemon and 1 Seville orange, 1 bottle of dry champagne, 4 bottle of white brandy, 4 gill of rum, 4 gill of arrack, 4 gill of pine-apple syrup, 1 wine-glass of Maraschino ; pour 1 quart of boil- ing water over 2 teaspoonfuls of green tea ; let it stand five minutes ; strain, and mix with other in- gredients ; pass through a sieve ; let it remain in ice 30 minutes. bottle of brandy, 1 pint of rum, 4 pint of sherry, juice of 3 lemons, a little grated nutmeg, lemon-peel, 1 quart of boiling water; put the thin paring of 2 lemons into a mortar with 4^- sugar ; beat into a mass then add the sherry, rum, brandy, and, lastly, the boiling . water ; in a quarter of an hour it will be ready to Cutler’ s Rum Punch . — 1 strain the lemon-juice, which add ; mix well, and put the ingredients into a jug ;

drink.