1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

PUNCH

the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held high spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and im prove by age.

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DUKE OF NORFOLK PUNCH

Another recipe

Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of brandy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed, and then covered for twenty-four hours, strain through a jelly-bag till clear, then bottle it.

...61 ••• QUEEN PUNCH

Puttwo ounces of cream of tartar,and the juice and parings of twolemons,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 drunk in such quan tities as to become injurious. Add, in bottling, half a pint of rum to the whole quantity. 33

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