1869 Cooling Cups and Dainty drinks by William Terrington

218

Fundi,

brandy, 1 gill of rum, gill of lemon-juice, of Curagoa, quart of green tea, bottle of seltzer water ; sugar to taste ; ice to the utmost. Guy’s Punch . — Rub the outside of 3 citrons and 3 lemons with a lump of sugar till all the essential gill

is absorbed

; in a stewpan put G cloves, 1 stick

oil

cinnamon (well bruised

of vanilla,

2

of

sticks

; add lib. of sugar and 1} pint of hot

together)

water strain with pressure ; add the clear juice of IS lemons, and complete the sherbet with a strong infusion of green tea ; add the oleo-saccliarum, and equal proportions of pale brandy and pine apple-rum, according to strength desired. Ponche ci la Parisienne . — Boil in 1- pint of water lib. of sugar ; when it comes to the thread, add the oleo-saccharum of 1 lemon and juice of 2, 11- pint of brandy, and j pint of rum ; let this heat, but not boil ; pour it into a hot bowl ; set fire to ; stir it well, and pour into glasses while blazing. Henry Knight’s Punch . — Quart of tea, pint mock arrack (Yauxhall nectar), gill of brandy, juice of 2 lemons, thin peel of one, gill of Scotch whisky, and tablespoonful of apple or quince — Drop 1 drop each of essence of cinnamon, pimento, cloves, ginger, neroli, and nut- ; simmer for six hours ; it jelly ; mix, and drink hot. OrbelVs Punch .