Norfolk Punch

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
12.0 gallons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Pare a dozen lemons and a dozen oranges very thin.
  2. Let the pulp of both steep in the rum twenty-four hours.
  3. Put twelve pounds of double-refined sugar into six gallons of water, with the whites of a dozen eggs beat to a froth.
  4. Boil and scum it well.
  5. When cold, put it into the vessel with the rum, together with six quarts of orange-juice, and that of the dozen of lemons, and two quarts of new milk.
  6. Shake the vessel so as to mix it.
  7. Stop it up very close, and let it stand two months before you bottle it.
Original Text
Norfolk Punch. Take four gallons of the best rum; pare a dozen lemons and a dozen oranges very thin; let the pulp of both steep in the[378] rum twenty-four hours. Put twelve pounds of double-refined sugar into six gallons of water, with the whites of a dozen eggs beat to a froth; boil and scum it well; when cold, put it into the vessel with the rum, together with six quarts of orange-juice, and that of the dozen of lemons, and two quarts of new milk. Shake the vessel so as to mix it; stop it up very close, and let it stand two months before you bottle it. This quantity makes twelve gallons of the Duke of Norfolk’s punch. It is best made in March, as the fruit is then in the greatest perfection.
Notes
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