Punch a la Ford.
(For bottling.)
(A recipe from Benson E. Hill, Esq., author of “The Epicure’s Almanac.”)
- Take 3 dozen lemons.
- Take 2 pounds of loaf-sugar.
- Take 1 pint of Cognac.
- Take 1 pint of old Jamaica rum.
The lemons should have smooth rinds. Peel the yellow rinds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar, aud stir thoroughly for nearly half an hour with a flat piece of wood, to extract the essential oil. Pour boiling water on, and stir until the sugar is completely dissolved.
Cut and squeeze the lemons, straining the juice from the pips. Place the pips in a jug and pour boiling water upon them to obtain the mucilage in which they are enveloped.
Pour one-half of the lemon juice into the syrup, strain the water from the pips, and add it also to the syrup, taking care that the syrup is not too watery. Next, add more sugar or more lemon juice, to make the mixture accord to the taste. Lastly add and stir in the above amount of spirits to every three quarts of the lemonade, and bottle.
This punch improves by age if kept in a cool cellar.