Oxford Punch

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the base

Extract the essence from the rinds of three lemons by rubbing them with sugar in lumps ↝ Sugar, NFS [Sugars and honey]
put these into a large jug with the peel of two Seville oranges
of two lemons cut extremely thin ↝ Lemon peel, raw [Fruits and Fruit Juices]
the juice of four Seville oranges ↝ Orange, raw [Citrus fruits]
and of ten lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
and six glasses of calf’s feet jelly in a liquid state ↝ Pork, pig's feet [Pork]
pour to them two quarts of boiling water ↝ Water, tap [Tap water]

To sweeten and fortify

sweeten it with a bottle of capillaire
add half a pint of white wine ↝ Wine, white [Wine]
a pint of French brandy
a pint of Jamaica rum ↝ Rum [Liquor and cocktails]
and a bottle of orange shrub ↝ Orange, raw [Citrus fruits]
If not sufficiently sweet, add sugar in small quantities, or a spoonful or two of capillaire. ↝ Sugar, NFS [Sugars and honey]
If not sufficiently sweet, add sugar in small quantities, or a spoonful or two of capillaire.

Instructions (10)

Extract the essence from the rinds of three lemons by rubbing them with sugar in lumps.
Put these into a large jug with the peel of two Seville oranges, of two lemons cut extremely thin, the juice of four Seville oranges and of ten lemons, and six glasses of calf’s feet jelly in a liquid state.
Stir these well together.
Pour to them two quarts of boiling water.
Cover the jug closely, and set it near the fire for a quarter of an hour.
Strain the mixture through a sieve into a punch bowl or jug.
Sweeten it with a bottle of capillaire.
Add half a pint of white wine, a pint of French brandy, a pint of Jamaica rum, and a bottle of orange shrub.
Stir the punch as the spirit is poured in.
If not sufficiently sweet, add sugar in small quantities, or a spoonful or two of capillaire.

Original Text

OXFORD PUNCH.

Extract the essence from the rinds of three lemons by rubbing them with sugar in lumps; put these into a large jug with the peel of two Seville oranges, of two lemons cut extremely thin, the juice of four Seville oranges and of ten lemons, and six glasses of calf’s feet jelly in a liquid state. Stir these well together, pour to them two quarts of boiling water, cover the jug closely, and set it near the fire for a quarter of an hour, then strain the mixture through a sieve into a punch bowl or jug, sweeten it with a bottle of capillaire, add half a pint of white wine, a pint of French brandy, a pint of Jamaica rum, and a bottle of orange shrub; stir the punch as the spirit is poured in. If not sufficiently sweet, add sugar in small quantities, or a spoonful or two of capillaire.

Rinds of lemons rubbed with sugar, 3; thin peel of lemons, 2; of Seville oranges, 2; juice of 4 Seville oranges, and 10 lemons; calf’s feet jelly, 6 glasses; water, 2 quarts: 1/4 hour. Capillaire, 1 bottle; white wine, 1/2 pint; French brandy and Jamaica rum, each 1 pint; orange shrub, 1 bottle.

Notes

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