1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

25

been boiled, 3 lbs. of refined loaf sugar or candy, and two grated nutmegs, 1 pint of red currant jelly dissolved, half pint of curacoa; add 2 quarts of scalded milk ; cover, and let it stand 2 bours; then clear it through a silk sieve or tammy cloth, bottle and seal. When required for use it should be iced for 1 hour before serving. The great art in mixing punch is to blend the ingredients so that nothing predominates. The peel of lemons and other truit should be cut ver^ thin, or rubbed offwith lumps of sugar, to obtain the full flavour of the essential oils contained in the cells. No. 35.-PUNCH, MILK. SAKE a 4 gallon earthenware pitcher, very clean, 2 quarts of orange brandy, 2 do. old rum, 1 pint of arrack, 1 pint of strong made green tea, 1 pint of curaqoa, half pint peach brandy, juice of 24 fresh lemons, the rind of 12 cut very thin, 1 nutmeg grated, stickof cinnamon well bruised, 12 cloves do., 30 coriander seeds, 2 lbs. of pineapple {sound) sliced thin, 20 lbs. of refined sugar or candy, 4 quarts of boiling water poured over the ingredients; stir well together with a clean wooden spoon, tie a bladder over the top of yom- pitcher, and let it steep undisturbed for 2 days. Bod 2 quarts of pui-e milk ; add this