1933 American Bar Guide by R C Miller

When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brand\ are used, the porter gives a richness, and to some a ver)1 pleasant flavor. 65. Capillaire A wine-glass of Curacoa into a pint of clarified syrup, shake them well together, and pour it into the proper sized bottles. A teaspoonful in a glass of water makes a pleasant eau sucre. ,, . " 'I 66. Another Recipe for Making Capillaire To one gallon of water add twenty-eight pounds of loaf– sugar; put both over the fire to simmer; when milk-warm add the whites of four or five eggs, well beaten; as these simmer with the syrup, skim it well; then pour it off, and flavor it with orange flower water or bitter almonds, which ever you prefer. Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into .a froth. Put the bowl with the mi}llture into an ice pail, let it freeze a little, then stir briskly into it a bottle of wine and a bottle of rum. 68. Tea Punch Make an infusion of the best green tea, an ou~ce to a quart of boiling water; put before the fire a silver or 24 67. Punch a la Romaine (For a party of fifteen)