1889 The American Bar-tender's Guide (Australia) by Jerry thomas

6 v

NUREMBURG PUNCH.

1 pound of loaf-sugar., Juice of 6 lemons. ~ of a pineapple cut in small pieces. Dissolve the sugar in the tea, add the other materials. Serve iced.. h.rrack Punch. (Three tumblers of punch.)

Take 2 wine-glasses of Batavia arrack (old)

8 wine-glasses of Jamaica rum.

Sweeten to t aste wit h l oa f -sugar dissolved in hot

water.

Lemons and limes are also matter of palate, but two lemons are enough for the above quantity; put then a n equal quantity o f w a t e r — i.e., not 6ve bu t a i x g lasses to al low fo r t h e l emon j u i ce, and you have three very pretty tumblers of punch.

Nuremburg Punch.

Take z' pound of loaf-sugar. 2 or 8 large oranges.

1 quart of boiling water. —,' quart of Batavia arrack. 1 bottle French red wine.

Pare ofF a po r t ion of t h e o r ange peel very t h i n . Press the juice of the oranges through muslin into the sugar; add the previously pared peel. Pour on them the water (boiling) and the arrack; add the wine, hot but not boiling, and stiw together. White wine may be substituted for the red, but the latter is considered better for the purpose. T his is an excellent punch when cold, and will i m– prove with age.

H @v g l o c k T o b s c c o s e Retailprice,sd., 1/- 4 i/6 perplug.