Cooling Cups and Dainty Drinks
Books LLC, 2009 - 126 Seiten
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1869. Excerpt: ... nutmeg into 1 pint of rum; let it digest two days; strain; add pint of water; sufficient sugar to taste. Brandy Punch.--An American Sensation.--TaMespoonfuI raspberry syrup, mixed with 1 gill of water, and 2 tablcspoonfuls of white sugar; juice of J lemon and 1 orange, strained; add slice of pine-apple and 1 gill of brandy; fill the tumbler with shaven ice. Ruby Punch.--Dissolve in 3 pints of weak green tea llb. of sugar; add strained juice of 6 lemons, 1 pint of arrack, and 1 pint of port wine; sweeten to taste. Russian Punch.--Same as Ruby; but use gill of Kiimmel instead of the arrack and wine. Vanilla.--Infuse a stick of vanilla in J pint of pale brandy; when sufficiently flavoured, strain; add a sherbet of lemon-juice and sugar; fill the tumbler with shaven ice, and use straws. Royal Punch.--1J pint of green tea, J pint of brandy, pint of pine-apple rum, ditto Curatjoa, ditto arrack, juice of 2 lemons (strained), the peel of 1 rubbed off on sugar; warm, and add 1 gill of hot calves-foot jelly; serve hot. Regent's Punch.--Bottle of sparkling champagne, bottle of hock, gill of dry sherry, gill of pale brandy, J gill of rum, gill of lemon-juice, J gill of Curaijoa, quart of green tea, bottle of seltzer water; sugar to taste; ice to the utmost. Guy's Punch.--Rub the outside of 3 citrons and 3 lemons with a lump of sugar till all the essential oil is absorbed; in a stewpan put 6 cloves, i stick of vanilla, 2 sticks of cinnamon (well bruised together); add llb. of sugar and 1J pint of hot water; simmer for six hours; strain with pressure; add the clear juice of 18 lemons, and complete the sherbet with a strong infusion of green tea; add the oleo-saccharum, and equal proportions of pale brandy and pine apple-rum, according to strength desired. Ponche a la ...
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