1869 Cooling Cups and Dainty drinks by William Terrington

215

Frcincatclli s Punch.

Tea Punch . — Make an infusion of 11 oz. mixed green and orange Pekoe tea, with a quart of boiling water ; strain clear as possible ; place a bright metal bowl before the fire, so that it will become quite hot well mix 1 drachm of citric acid, 1 drop essence of bowl, and set fire to it ; while burning, gradually pour in the tea; keep stirring, and serve while — Drop on each of 2 lumps of sugar 1 drops essence of vanilla, 2 drops essence of ambergris, which put iuto a bottle containing 1 pint of brandy ; when well digested, add to it 1 pint of lemon-juice, 1 pint of lemon syrup, h bottle of port wine, 1 bottle Roussillon or Claret, dessert- spoonful of orange-flower water ; sweeten according to taste, and add as much water as required. Francatelli’s Rum Punch . — Into a vessel hold- ing 2 gallons put 1 quart of brandy, 1 quart of rum, 1 pint of old arrack, h pint strong-made green tea, juice of 12 lemons, thin rind of 4 lemons, a nutmeg grated, stick of cinnamon (well bruised), 12 cloves (bruised), 30 coriander seeds (bruised), 21bs. pine-apple (sliced), 9 lbs. lump-sugar, 2 quarts boil- ing water ; stir together ; tie a bladder over top of blazing. Yankee Punch . neroli, lib. loaf-sugar, 1 pint of brandy, 1 pint of rum ; thoroughly mix ; put the mixture in the hot