1876 Bar-Tender's Guide by Jerry Thomas

OXFOED PUNCH.

dy, one of 'white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then cover ed for twenty-four hours, strain through a jelly-bag till clear, then bottle it. 61. Queen Punch. Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them seven quarts of boiling water,stir and cover close. When cold, sweeten with loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very ' wholesome; but from the latter consideration was at one time drank in such quantities as to become injurious. Add, in bottling, half a pint of rum to the whole quantity. Four bottles still Catawba; .one bottle claret, three oranges, or one pine.apple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of champagne. 63. Oxford Punch. We have been favored by an English gentleman with the follotving recipe for the concoction of punch as drunk by the students of the University of Oxford: Rub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the peel finely olf two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add six glasses of calf's-foot jelly; let all be put into a large jug, 62. Gothic Punch. (For a party oftea.) (From a recipe in the possession of Bayard Taylor,Esq)