1880 American & Other Drinks by Leo Engel (second edition)

PUNCH.

31

52

APPLE PUNCH.

Place in a china bowl slices of apples and lemons alternately,, each layer being thickly strewn with powdered sugar. Pour over the fruit, when the bowl is half filled, a bottle of claret; cover,and let it stand six hours; then pour it through a muslin bag and. serve immediately.

53

ALE PUNCH.

A quart of Burton ale; a glass of Neirsteiner wine; one wine glass of brandy ; one of Cappilaire (see No. 46); the juice of a. lemon; a roll of the peel pared thin; grated nutmeg on the top- and a slice oftoasted bread.

54

CIDER PUNCH.

On the thin rind of a lemon pour half a pint of sherry; add* a quarter of a pound of sugar,the juice of a lemon,a little grated nutmeg,and a bottle of cider. Mix it well, and if possible place it m ice. Add, before served, a glass of brandy and a few pieces, of cucumber peel.

55

NECTAR PUNCH.

Infuse the peel of fifteen lemons in a pint and a half of rum for* forty-eight hours; add two quarts of cold water with three quarts ofrum (exclusive of the former pint and a half); also the juice of" the lemons with two quarts of boiling milk and one grated nutmeg.- Let it stand for twenty-four hours covered close. Add two pounds- and a half of loaf sugar; then strain it through a flannel bag till, quite fine,and bottle for use. It is fit for use as soon as bottled.

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