If ever there was a season to read Charles Dickens it is now, when the weather is dark and cold.
To make a punch that would turn even the bah-est humbug into a happy character see below.
Letter from Charles Dickens to “Mrs. F.” (Amelia Austin Filloneau),
January 18, 1847
TO MAKE THREE PINTS OF PUNCH
Peel into a very strong common basin (which may be broken, in case of accident, without damage to the owner’s peace or pocket) the rinds of three lemons, cut very thin, and with as little as possible of the white coating between the peel and the fruit, attached. Add a double-handfull [sic] of lump sugar (good measure), a pint of good old rum, and a large wine-glass full of brandy — if it not be a large claret-glass, say two. Set this on fire, by filling a warm silver spoon with the spirit, lighting the contents at a wax taper, and pouring them gently in. [L]et it burn for three or four minutes at least, stirring it from time to Time. Then extinguish it by covering the basin with a tray, which will immediately put out the flame. Then squeeze in the juice of the three lemons, and add a quart of boiling water. Stir the whole well, cover it up for five minutes, and stir again. At this crisis (having skimmed off the lemon pips with a spoon) you may taste. If not sweet enough, add sugar to your liking, but observe that it will be a little sweeter presently. Pour the whole into a jug, tie a leather or coarse cloth over the top, so as to exclude the air completely, and stand it in a hot oven ten minutes, or on a hot stove one quarter of an hour. Keep it until it comes to table in a warm place near the fire, but not too hot. If it be intended to stand three or four hours, take half the lemon-peel out, or it will acquire a bitter taste. The same punch allowed to cool by degrees, and then iced, is delicious. It requires less sugar when made for this purpose. If you wish to produce it bright, strain it into bottles through silk. These proportions and directions will, of course, apply to any quantity.
Read more, from David Wonderich – an excellent historian of drink – by buying his book, here.
