Punch au Bordeaux

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

the yellow part of the rind of two oranges ↝ Orange, raw [Citrus fruits]
half a pound of loaf sugar in lumps ↝ Sugar, NFS [Sugars and honey]
half a pint of water ↝ Water, tap [Tap water]
the strained juice of three oranges ↝ Orange, raw [Citrus fruits]
half a bottle of claret
a table- spoonful of brandy ↝ Brandy [Liquor and cocktails]
A full dessert- spoonful of red currant jelly, previously melted ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a little port wine instead of the brandy

Instructions (8)

Grate off the yellow part of the rind of two oranges on half a pound of loaf sugar in lumps.
Pour half a pint of water over this and let stand for some time covered.
Boil it to a syrup.
When ready lift it off the fire.
When it has somewhat cooled add to it the strained juice of three oranges.
As soon as this is all quite cold stir into it half a bottle of claret and a tablespoonful of brandy.
Freeze.
A full dessert- spoonful of red currant jelly, previously melted, and a little port wine instead of the brandy are much liked by some people.

Original Text · last edited 4 days ago

Punch au Bordeaux.—Grate off the yellow part of the rind of two oranges on half a pound of loaf sugar in lumps, pour half a pint of water over this and let stand for some time covered. Then boil it to a syrup, and when ready lift it off the fire; when it has somewhat cooled add to it the strained juice of three oranges, and as soon as this is all quite cold stir into it half a bottle of claret and a table- spoonful of brandy, and freeze. A full dessert- spoonful of red currant jelly, previously melted, and a little port wine instead of the brandy are much liked by some people.

Notes

—