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Carr family cookbook, 1741-1753
Page 81
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Punch that looks as fine sack & will keep 2 years Take to every gallon of water 3 pound of fine sugar, desolve the sugar while the water is cold, and to 3 glons of water, 3 whites of eggs, beat to froth, throw in the whites of eggs while the water is cold, let the boiler be very clean and put on a clear fire; and let it boil a quater of an hour, and skim it very well, let it be very cold before you mix it with the other liquid, the day before this is prepared have 2 gallons of the best brandy, with one dozen of oringes, the peal of a dozen lemmons, let the fruit be very fresh, pare them very thin, and thro them into the brandy, let them steep 48 hours close stoped; then pour all into the water with the
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Punch that looks as fine sack & will keep 2 years Take to every gallon of water 3 pound of fine sugar, desolve the sugar while the water is cold, and to 3 glons of water, 3 whites of eggs, beat to froth, throw in the whites of eggs while the water is cold, let the boiler be very clean and put on a clear fire; and let it boil a quater of an hour, and skim it very well, let it be very cold before you mix it with the other liquid, the day before this is prepared have 2 gallons of the best brandy, with one dozen of oringes, the peal of a dozen lemmons, let the fruit be very fresh, pare them very thin, and thro them into the brandy, let them steep 48 hours close stoped; then pour all into the water with the
Szathmary Culinary Manuscripts and Cookbooks
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