1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

3i OXFOKD PUNCH. dy, ono of wliite wine, and one of milk, and one ponnd and a quarter of sugar. Let it be mixed, and then cover ed for twenty-four hours, strain thi-ough 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 lo.af-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from tlie 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. (From a recipe in the possession of Bayard Taylor,Esq.) Pour bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of su^ar. Let this mixture stand in a very cold place, or in jce, for one hour or more,then add one bottle of champagne. 63. Oxford Punch. We have been favored by an English gentleman with the following recipe for the concoction of punch as drunk bjf the students of the University of Oxford: Itub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the ])eoI finely off two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add sis glasses Df calf's-foot jelly; let all be put into a large jug, 62. Gothic Punch, (For a party often.)