Punch
Ingredients
- 12 fine lemons
- 1 gallon of water
- 2 pounds of loaf-sugar
- 1 quart of rum or of the best whiskey
Instructions
Roll lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in the water till all the flavour is drawn out. Break up loaf-sugar into a large bowl, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in rum or whiskey.
Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner.
Frozen Punch
Is made as above, omitting one half of the rum or whiskey. Put it into an ice-cream freezer, shaking or stirring it all the time, when it is frozen, send it round immediately, in small glasses with a tea-spoon for each.
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Directions for Cookery, in its Various Branches (1840).
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