Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    French Punch.—One bottle of brandy, one bottle of rum, three pounds of sugar, (half a bottle of orange flower water,) six oranges, three lemons, one pint of green tea, six apples, stewed in two quarts of water; this, makes eight, bottles of punch. %99 N°9r—Beat six eggs separately ; stir the yolks into one. quart of milk, or thin cream, half a pound of sugar, then mix in half a pint of rum, or brandy; flavor with grated nutmeg; lastly stir in the beaten whites, of three oggs ; mix in a China bowl. Mint Julep. Put at the bottom of a large tumbler one or two pieces of pine apple, nicely pared, and cover them with a thick layer of loaf sugar; pour on it a. wineglassful of the best brandy, and add water till-the tumbler is two-thirds full: finish with a thick layer of pounded ice; then stick down at the side a bunch of fresh-mint, and put in the other side a straw or glass tube. Regent’s Punch. Roll the lemons to make them more juicy; then pare them very thin and cut out the pulp, removing the seeds and the white part of the nnd; add the peel and pulp to one pint of boiling water, with two teaspoonfuls of green tea. Boil ten 6