Wednesday, November 21, 2007
Fish House Punch: Another Festive Drink From Centuries Past
In the cookbooks at my disposal, I found at least three recipes (including the 1732 one). They vary somewhat, but the main principles remain:
- rum and brandy (in various proportions)
- lemon juice, sugar, and water (lemonade)
- a little peach brandy
- possibly strong tea instead of some of the water
strongas wine, and just a little stronger than vermouth; serve with lots of ice!
|Brandy||1 Tb||1 Tb||7 tsp|
|Dark rum||2 Tb||1 Tb|
|Light rum||1 Tb||2 tsp|
|Peach brandy||1/2 tsp||1/2 tsp||2 tsp|
|Lemon juice||1 Tb||1 tsp||2-3 tsp|
|Sugar||1 tsp||1 tsp||to taste|
|Water||2 tb||2 Tb||4 tsp|
Update (25 November 2007): The New York Times has a scanned article from The Philadelphia Times, which they reprinted on May 24, 1896: HOW FISHHOUSE PUNCH IS MADE
The key points (as far as I'm concerned -- because they support what I've written above) are:
- the punch recipe was 164 years old at that point, so would date from 1732
- it contains one bottle of brandy, two bottles of Jamaica rum, 1 quart of sour (lemon juice) and a pound of sweet (sugar), a dash of peach brandy and some sliced fruit.
- no mention of water or ice! And mention that a version of the drink with more sugar was associated with more frequent attacks of gout (from dehydration, I think).
Identificateurs Technorati : rum, American history, punch, recipe
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