TO MAKE THREE PINTS OF PUNCH
Here is Charles Dickens’ own punch recipe, taken from a letter he wrote to “Mrs. F” (Amelia Austin Filloneau), a sister of one of his friends, dated January 18, 1847:
“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 handful 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. Let 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 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.”
