- Take 15 lemons.
- Take 1 nutmeg.
Cut off the peel of the lemons very thin and infuse them for forty-eight hours with a pint and a half of the rum. Add to the infusion the water, the juice of the lemons, the milk, and the nutmeg grated; let it all stand for twenty-four hours, covered close; then add the sugar, strain through flannel, and bottle for use. It is ready to use at any time.
Orange Punch.
- Take ¾ pint of rum.
- Take ¾ pint of brandy.
- Take ½ pint of porter.
- Take 3½ pints of boiling water.
- Take ¾ pound of loaf-sugar.
- Take 4 oranges.
Infuse the peel of two and the juice of four oranges with the sugar, in the water for half an hour; strain, and add the porter, ram and brandy. Sugar may be added, if it be desired sweeter. A liqueur-glass of Curaçoa, Noyeau, or Maraschino is considered an improvement.
Instead of using both rum and brandy, one-and-a-half pints of either alone will answer.
This is also an excellent recipe for Lemon Punch by substituting lemons for oranges.
Wedding Punch.
- Take ½ pint of pineapple juice.
- Take 1 pint of lemon juice.
