1933 American Bar Guide by R C Miller

55. Nuremburgh Punch

(For a party of fifteen) Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two more good– sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part of that quantity of Batavia arrack, and a bottle of hot, but not boiling, red or white wine-red is the best. Stir together. This is excellent when cold, and will improve by age. 56. United Service Punch Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 57. Ruby Punch Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and a pint of Pop-Pi-Ya wine.

58. Royal Punch

1 pint of hot green tea. ,Yi pint of brandy. _0 do. Jamaica rum. 1 wine-glass of Curacoa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. White sugar to taste. I gill of calf's-foot jelly. To be drank as hot as possible. 20