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Classic
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page 444
18. Egg Punch. 1 1/2 bottles of good French wine, 1/2 quart of boiling water,
1/2 pound of sugar, grate the rind of 1 lemon on the sugar and use the juice of
2 lemons, some tea, nutmeg and a few cloves, 8 fresh eggs, and some arrac.
Let the spices draw in the boiling water, take them out, add the other
ingredients and whip on the stove over a good fire until the cream rises, but it
must not boil. Then take from the stove, whip for a while longer, and add a,
little arrac according to taste.
19. Ice Punch. Grate the rind of 1 lemon on 1 pound of sugar, put on the stove
with a little water, to which add the juice of 2 lemons, and when it boils,
skim. After it has cooled, add the juice of 6 oranges. Put into a freezer; after
it is frozen quite thick add 1 bottle of champagne, 1 glassful of arrac and 1/2
glassful of Jamaica rum.
20. Mulled Wine. For 4 bottles of claret, take 1 pound of sugar, 1 ounce of
cinnamon broken into pieces, also a few cloves; if after the wine is mulled it
is not sweet enough, more sugar can be added. Put the mixture on the fire in a
covered stone jar and pour it into a bowl while boiling hot.
21. Hot Egg Punch. To each pint of white wine take 1 fresh egg and 1 2/3 ounces
of sugar. Beat this on a quick fire until it is quite hot; it must not boil,
otherwise it will curdle.
22. Cold Egg Punch. A refreshing beverage. For 1 pint of white wine or claret
take the yolks of 2 very fresh eggs, beat with pulverized sugar and grated
nutmeg and then gradually add the wine.
23. Bishop. For 1 bottle of claret take the thinly peeled rind of an orange and
3 ounces of sugar. The peel must be removed in about 10 minutes.
24. Punch Extract. 1 1/2 pounds of sugar, the juice of four fresh lemons, 1
bottle of arrac. Boil the sugar in 1 1/2 cupfuls of water, add the juice of the
lemons, and after it has cooled, add the arrac. When using take 1 part of the
extract to 2 parts of boiling water.
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Classic
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