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

70

DUKE OF NORFOLK PUNCH.

Punch a la Romaine.

(For a party of fifteen.)

Take 1 bottle of rum. 1 bottle of wine. 10 lemons. 2 sweet oranges.

2 pounds of powdered sugar. 10 eggs.

Dissolve the sugar in the j u ice of t he l emons and oranges, adding the t h i n r i n d o f one orange; strain through a sieve into a bowl, and add by degrees the white of the eggs beaten to a froth. P l ace t he bowl .on ice for a while„ then stir in briskly the rum and the wine.

Duke of Norfolk Punch.

(For Bottling.)

Take 2 quarts of brandy.

1 quart,of white wine. 1 quart of mil k . lg pound of sugar.

3 oranges. 6 lemons.

Pare ofF the peel of the o r anges and l emons very thin; put the peel and all the j u ice into a vessel with a close-fitting lid. P ou r on the brandy, wine and milk, and add the sugar after having dissolved it in suScient water. Mi x w e l l , and c over c l ose for t w e n t y - f our hours. S t r ain until clear, and bottle.

H ame l o e R T o b a c e o s .

Finest Quality.