1933 American Bar Guide by R C Miller

72. Apple Punch

Lay in a china bowl pieces of apples and lemons alter– nately:, each layer being thickly strewed with powdered sugar. Pour over the fruit , when the bowl is half filled a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately.

73. Ale Punch

A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon , a roll of the peel paired thin , nutmeg grated on the top, and a bit of toasted bread.

74. Cider Punch

On the thin rind of a half lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add , before sent in, a glass of brandy and a few pieces of cucumber i:ind.

75. Nectar Punch

Infuse the peel of fifteen lemons in a pint and a half of rum for fort y-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the j u ice of the lemons, w ith two quarts ~f boiling– hot milk, and one grated nutmeg; pour the milk on the above and let it stand twenty-four hours, covered close ; add t~o pounds and a half of loaf-sugar; then strain it through a fl annel bag till quite fine , and bottle it for use. It is fit to use as soon as bottled. 26