1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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NECTAR i'UNCn.

72. Apple Punch. Lay in a china howl slices of apples and lemons alter nately, each layer heing thickly sti^wed with powdered sugar. Pour over the fruit, when the howl is halffilled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin hag, and send it up immediately. 73. Ale Punch. A quiirt of mild ale, a glass of white wine,one of hrandy, one of capillaire, the juice of a lemon, a roU of the peel pared thin, nutmeg grated on the top, and a hit oftoasted bread. 74. Cider Punch. On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon,a little grated nutmeg, and a bottle of eider; mix it well, and,if possible, place it in ice. Add,before sent in, a glass of hrandy, and a few pieces ofcueumher rind. Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours,add two quarts of cold water with three pints of rum, exclusive of the pint and a half, also the juice ofthe lemons, with two quarts ol boiling-hot milk,and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours,covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel hag till quite fine, and bottle it for use. It is fit to use as socn as bottled. 75. Nectar Punch.