..... "Fine oranges,
Well roasted, with sugar and wine in a cup,
They'll make a sweet Bishop when gentlefolks sup."
This recipe is given verbatim, in 'Oxford Night-caps.'
MODERN RECIPES.
PUNCH.
The origin of this word is attributed by Dr. Doran, in his 'History of Court Fools,' to a club of Athenian wits; but how he could possibly connect the word Punch with these worthies, or derive it from either their sayings or doings, we are totally at a loss to understand. Its more probable derivation is from the Persian Punj, or from the Sanscrit Pancha, which denotes the usual number of ingredients of which it is composed, viz. five. In an old book of travels dated 1639, a certain drink is mentioned called Palepuntz, used by the English at Surat, composed of brandy, rose-water, citron-juice, and sugar, the acid principle being absent. We may here mention parenthetically that 'Punch, or The London Charivari,' was started by five men, of whom three were "Lemons," viz. Mark Lemon, its editor, Leman Rede, and Laman Blanchard. Thus 'Punch' was made with "Lemon-ade."
Punch.
Extract the oil from the rind of a large lemon by rubbing it with lumps of sugar; add the juice of two lemons and of two Seville oranges, together with the finely pared rind; put this into a jug with one pint of old rum, one pint of brandy, and half a pound of powdered lump sugar; stir well together, then add one pint of infusion of green tea and one quart of boiling water. Mix well, and let it be served quite hot. This is an excellent recipe for ordinary Punch; and the addition of green tea cannot be too strongly recommended. In order to give Punch a delicious softness, one pint of calves'-foot jelly should be added to the above recipe. The addition of two glasses of sherry will also be found an improvement.
Noyau Punch
is made by adding two glasses of noyau to the above recipe.