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Charles Dickens Hot Punch




Source of Recipe


The Charles Dickens Cookbook by Brenda Marshall


Recipe Introduction


This is taken from a letter Dickens wrote in 1847 where he gave his recipe for punch. Lynne changed one or two directions given in the original recipe that she felt may be dangerous to do today. This is a strong punch. Serve it in small quantities.




List of Ingredients




Zest of lemons, cut into several pieces each
1 packed cup brown sugar
2 cups dark rum
1/2 cup brandy
Juice of 3 lemons
4 cups very hot water
More sugar to taste


Recipe



In a 4-quart saucepan combine the lemon zest, sugar, rum, and the brandy. Warm over low heat. Be sure there's no exhaust fan running. Stand well back as you light the liquid with a long match. When the flames have gone out, stir in the lemon juice and the water. Taste for sugar. Bring the punch to a very gentle bubble, cover completely and cook 10 minutes. Remove the lemon zest. Set aside up to 3 hours, or refrigerate overnight. Serve warm, ladled into handled cups.