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Anne Bayne booke [of recipes] circa 1700
Page 2c
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To make East Inde Punch Take 12 Quarts of Spring Water, sett It over a Quick Fire, to boyle, add to It 4 [measurement] of good [Sugar boyle It, & Skim It, string 2 or 3 Handfulls Clary on a Thrid, let It boyle in ye Water till ye Strength is gone; then throw It out, then add to Yr water 2 ounces of Cinimond. & 4 [illegible] Ginger [pain'd?], with [measurement] of Cloves, lett these boyle in ye Water till ye Strengthe of the Spices be boyld out, then pour It into an Earthen Vessell -- and cover It close, till 'tis quite cold. wch. will be an Houre or more, then clear ye Liquor very well from ye Spices, & to every Gallon add 2 Quarts of ye Best Brandy wch. if tinktard with Pell of Oringe, does well then add such a Quantity of the Juce or Sirrup of Lemonds as will give It an agreeable Sharpness, but If You want Lemonds take as much of ye [righe?] [Spirits?] of Sulpher as will give It an agreeable Sharpness have a Care You put not in to much, but taste It as It goes in. For over much will spoil It then have ready 2 peneworth of Isinglass Steep'd in good vinegar till 'tis very well disolv'd, [illegible] all up into a Clean Vessell, & stop It very [close?] lett It stand 10 Days, then Bottle It
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To make East Inde Punch Take 12 Quarts of Spring Water, sett It over a Quick Fire, to boyle, add to It 4 [measurement] of good [Sugar boyle It, & Skim It, string 2 or 3 Handfulls Clary on a Thrid, let It boyle in ye Water till ye Strength is gone; then throw It out, then add to Yr water 2 ounces of Cinimond. & 4 [illegible] Ginger [pain'd?], with [measurement] of Cloves, lett these boyle in ye Water till ye Strengthe of the Spices be boyld out, then pour It into an Earthen Vessell -- and cover It close, till 'tis quite cold. wch. will be an Houre or more, then clear ye Liquor very well from ye Spices, & to every Gallon add 2 Quarts of ye Best Brandy wch. if tinktard with Pell of Oringe, does well then add such a Quantity of the Juce or Sirrup of Lemonds as will give It an agreeable Sharpness, but If You want Lemonds take as much of ye [righe?] [Spirits?] of Sulpher as will give It an agreeable Sharpness have a Care You put not in to much, but taste It as It goes in. For over much will spoil It then have ready 2 peneworth of Isinglass Steep'd in good vinegar till 'tis very well disolv'd, [illegible] all up into a Clean Vessell, & stop It very [close?] lett It stand 10 Days, then Bottle It
Szathmary Culinary Manuscripts and Cookbooks
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