Friday, July 11, 2014

Punch Recipes

In keeping with the beverage theme below are a few recipes for various punches. It appears that punch was often considered a mixed drink back in the 19th Century, so if you are writing in the Inspirational market many of the recipes would not be allowed. However, how much fun would it be to try and have a character figuring out how to have the same taste without the brandy, rum, wine, etc.

Ingredients: 2 large lemons, 1/2 lb. of lump-sugar, 1/2 bottle of brandy, 1/2 bottle of rum, 4 bottle of port wine, 3 pints of hot water side: Rub some of the lumps of sugar well over the skins of the lemons, and put them and the remainder into a bowl; then add the juice, working all together with a spoon; pour on the hot water, the brandy, rum, and port wine, stirring all the time. Some persons prefer green tea to plain hot water, and some substitute 4 pint of porter for the port wine. If the punch is considered too strong with the above proportion of spirit, it can be reduced or diluted with more water.
Other Recipes.—1. Take 2 or 3 good fresh lemons, ripe and with rough skins, and some lumps of good sugar; grate a handful of the skins of the lemons through a bread-grater on the sugar; then squeeze in the lemons, bruise the sugar, and stir the juice well together, for much depends on the process of mixing the sugar and lemons. Pour on them 1 quart of boiling water, and again mix well together; add 1 1/2 pint of brandy, and the same quantity of rum ; stir up, strain through a sieve, put in 1 pint of syrup and 1 or 2 quarts of boiling water, or, what is far better

3 pints of boiling water and 1 pint of warm porter, adding the froth of the porter last, and after the rest has been well stirred together. This gives a creamy appearance to the punch, while the porter itself adds much to its fulness of flavour.—2. Take 6 lemons and 2 Seville oranges; rub off the yellow rinds of 3 or 4 of the lemons with lumps of fine loaf-sugar, putting each lump into the bowl as soon as saturated with the oil and juice; then thinly pare the other lemons and Seville oranges, and put these rinds also into the bowl, adding plenty of sugar; pour on a very small quantity of boiling water, and then press the juice of all the fruit, and follow by a little more warm water. Make up to the above quantity of fruit, the sugar to 1 1/2 lb., and the water to 1 gallon, making the whole about 5 quarts; to this add 1 quart of Jamaica rum and 1 pint of French brandy, or a greater proportion of spirit, if desired to be very strong.— 3. To 1 teaspoonful of citric acid put 1/4 lb. of sugar, 1 quart of water, nearly boiling, 1/2 pint of rum, 1/4 pint of brandy, and a little lemon-peel, or, in lieu of it, a few drops of the essence of lemon may be added.

Peel very thin 3 dozen lemons into an earthen vessel, add 2 lb. of lumpsugar, stir the peels and sugar together with a wooden spoon for nearly half an hour to extract the essential oil from the peels; then pour upon the peels some boiling water, and stir till the sugar is dissolved. Cut the lemons and squeeze out the juice, strain out the pips and pour boiling water upon them; after a time, strain this water into the earthen vessels, and pour in also half the quantity of lemon-juice. This sherbet should now be tasted, and more acid, or more sugar, added, as required. Strain it clear, and to every three quarts add 1 pint of cognac brandy and 1 pint of old rum. Bottle immediately. The punch so made Putty.
Raspberry Syrup.
will keep for years, and is improved by age.
Source: Beeton's Dictionary of Practical Recipes and Every-day Information ©1871

Milk Punch.—Fill a large glass one third full of fine ice, add 1 teaspoonful sugar, 2 tablespoonfuls brandy, and 1 tablespoonful St. Croix rum; fill the glass with milk, put over the shaker, shake for a few minutes, strain in a glass, and serve.
Milk Punch with Egg.—Stir the yolk of 1 egg with 1 tablespoonful powdered sugar to a cream, add a small glass of brandy, and a little St. Croix rum; then beat the white to a stiff froth in a large tumbler; add the above mixture gradually, while beating constantly, then add sufficient milk to fill the glass, add a little ice, and, if liked, season with grated nutmeg.
Hot Orange Punch.—Boil 1/2 pound sugar with 1 pint of water, remove, add the peel of 1 orange, let it remain 5 minutes; then take out the peel, add 1/2 pint of strained orange juice, 1 gill of lemon juice, 1/2 pint of rum or brandy; heat the whole without boiling and serve hot.
Champagne Punch.—Pour 1 pint of boiling water over 2 teaspoonf uls of the best Oolong tea, cover, and let it stand in a warm place 10 minutes; then strain and set aside; when cold put the tea into a punch bowl, add l/2 pint of Khine wine, 1 tablespoonful of brandy, the same of maraschino, 1 bottle of plain soda, and 1 quart bottle champagne, 1 sliced banana, and 1 sliced orange and a piece of ice.
Fruit Punch.—Put 1/2 pint of orange juice with 1 pound of sugar into a bowl, add 1 gill of lemon juice, 1/2 pint of strawberry sirup or juice, or 1/2 pint of raspberry sirup, 2 quarts water,pint fine-cut pineapple, and, if in season, 1/2 pint fresh strawberries, and a piece of ice; let stand 15 minutes, then serve.
Cold Claret Punch.—Put 1 bottle of good claret into a bowl, add 3/4 cupful sugar, 2 tablespoonfuls Curacoa and kirscb, 1 pint of cold water, a piece of ice, the juice of 1 lemon, and l/2 pint of pitted or preserved cherries; in place of cherries another kind of fruit in season may be used.
Plain Claret Punch.—Put 1 bottle claret into a bowl, add 1 1/2 cup sugar, 2 sliced lemons without the pits, 2 quarts t cold water, and a piece of ice, then serve.
Hot Claret Punch.—Boil 1 cup of sugar and 1 cup of water with the thin peel of 1 lemon and a small stick of cinnamon 5 minutes; add 1 pint of good claret, let it get boiling hot, remove the peel and cinnamon, and serve.
Rum Punch, Hot.—Boil 2 tablespoonfuls sugar with 1/2 cup water, then add 1/2 gill of best rum, 1 tablespoonful lemon juice; let it get hot without boiling, and serve. This is excellent for a cold. Brandy punch is made the same way.
Orangeade.—Put 1/2 pint of orange juice and 1 gill of lemon juice into a bowl, add 1/2 pint of raspberry sirup, 1 cupful sugar, 2 quarts cold water, a piece of ice, 1/2 pint fine-cut pineapple, either fresh or preserved, 1 fine-sliced banana, and 1 orange cut into fine slices and freed from pits; let it stand 30 minutes, then serve.
Orangeade, Plain.—Pare very thin the yellow skin from 4 large oranges, lay the peel in a bowl, cut the oranges into halves, and press out the juice and strain it over the orange peel; add the strained juice of 4 lemons, add 2 cups sugar, cover, and let stand 10 minutes, then remove the peel, add 2 quarts water, a piece of ice, and a few slices of oranges freed from the pits, and serve.
Strawberry Punch.—Inclose 1 quart of well-cleaned ripe strawberries in a piece of cheese cloth, press out all the juice into a bowl, add the juice of 2 lemons, 1 bottle Khine or white wine, 2 cupfuls sugar, 2 quarts cold water, a large piece of ice, and 1 pint of nice ripe strawberries, let it stand 15 minutes, then serve; if not sweet enough, add more sugar. In place of strawberries, 1 pint of strawberry sirup may be taken and less sugar.
Strawberryade.—Mix in a punch bowl 1 pint of strawberry sirup, 1 cupful lemon juice, 1 cupful sugar, 2 quarts cold water, a piece of ice, and 1 pint of fresh strawberries; if strawberries are not in season, cut 2 oranges into fine slices, and free them from all pits, cut each slice in half, and add them to the bowl.
Source: Chafing - Dish Recipes ©1896

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