Oxford Punch
This one had to be included, purely for fun. Three main takeaways from this recipe:
Do not try to make calf’s-foot jelly.
It is exactly what it sounds like it is.
Do not try to make calf’s-foot jelly.
Aside from its epochal ingredient, the drink sounds fairly appealing. Swapping it out for a more modern and, eh, palatable, emulsifying ingredient could produce a tasty punch.
Serves:
Ingredients
1pint Gordon's Jamaican Rum
1pint Cognac Brandy
0.5pint Sherry
1wine glass Curacao
0.5pint Fruit syrup
1quart Orange Shrub
1tsp Orange-flower water
1pint Calf's-foot Jelly
4 Lemons
2 Seville oranges
4 Sweet oranges
Equipment
1 mortar and pestle
method
Put the thinly-pared peelings of 4 lemons and 2 Seville oranges into a mortar containing 1/2 lb of granulated sugar
Beat up into a smooth mass, adding the juice from the lemons and oranges
Add the juice of 4 sweet oranges and 1/2 pint of water
Strain the mixture into a jug (standing close to a fire)
Add 1 pint of Calf’s foot jelly and 2 quarts boiling water
Add fruit syrup, orange shrub, orange-flower water, Curacao, Sherry, Brandy and Rum
Stir well together
Strain and serve.
