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Post by The Major on Mar 1, 2008 6:46:46 GMT -5
Does anyone have a good and period punch recipe? I thought having a period punch would be a nice touch for our upcoming Ball. At least it would be better than my obviously modern, fast and easy, but good, punch I usually make for modern entertaining. Any help would be appreciated. Thank you.
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Post by dawnluckham on Mar 1, 2008 11:01:19 GMT -5
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maudelynn
Clergy
~ I may not always make good sense but I ALWAYS make good tea!~
Posts: 193
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Post by maudelynn on Mar 1, 2008 14:00:30 GMT -5
what?? No corn dogs? darn!
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Post by cosmoblue on Mar 1, 2008 15:22:14 GMT -5
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Post by The Major on Mar 2, 2008 10:01:16 GMT -5
Thank you all so much. Now to decide which two to make - I have a match pair of pewter punch bowls. Perhaps I'll have to experiment with them ;D
Thanks again.
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Post by dawnluckham on Mar 2, 2008 13:37:28 GMT -5
Yup! (shaking head) Someone's just going to have to pre-test those recipe's...  Have to mention, Flip can be impressive as it's heated with a hot poker (ideally from a fire) and it foams up and bubbles when heated. |
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maudelynn
Clergy
~ I may not always make good sense but I ALWAYS make good tea!~
Posts: 193
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Post by maudelynn on Mar 3, 2008 20:49:07 GMT -5
Thank you all so much. Now to decide which two to make - I have a match pair of pewter punch bowls. Perhaps I'll have to experiment with them ;D Thanks again. I have a common syallabub recipe from 1811 it comes from an extant copy of The Female Instructor which I own. would you care for it? it is cider and beer based |
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Post by The Major on Mar 4, 2008 9:36:13 GMT -5
Thank you all so much. Now to decide which two to make - I have a match pair of pewter punch bowls. Perhaps I'll have to experiment with them ;D Thanks again. I have a common syallabub recipe from 1811 it comes from an extant copy of The Female Instructor which I own. would you care for it? it is cider and beer based Yes indeed. I would very much appreciate it. I plan to start exerimenting hopefully this weekend. Thank you so much. |
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maudelynn
Clergy
~ I may not always make good sense but I ALWAYS make good tea!~
Posts: 193
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Post by maudelynn on Mar 4, 2008 11:28:24 GMT -5
I have a common syallabub recipe from 1811 it comes from an extant copy of The Female Instructor which I own. would you care for it? it is cider and beer based Yes indeed. I would very much appreciate it. I plan to start exerimenting hopefully this weekend. Thank you so much. here it is. I copied it out from the book and changed some of the spelling as it is in old english so let me know if it is wonky to you, cause it sure is to me at times  Put a pint of cyder and a bottle of strong beer into a large bowl. grate in a small nutmeg and sweeten it to your taste. Then Milk from the cow, as much milk as will make a strong froth. Let it stand for an hour, and then strew it over a few currants, well washed picked and plumed, before the fire, and it will be fit for use. might be odd to do but it is fascinating to think about! |
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maudelynn
Clergy
~ I may not always make good sense but I ALWAYS make good tea!~
Posts: 193
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Post by maudelynn on Mar 4, 2008 11:36:39 GMT -5
Oh, and Whipt Syllabub Rub a lump of loaf sugar on the outside of a lemon, and put it into a pint of thick cream, sweeten to your taste. Then squeeze in the juice of the lemon, and add a glass of Madeira wine, or French Brandy. Mill to a froth with a chocolate mill , take it off as the froth rises and lay it on a hair sieve. Then fill one half of your glasses a little more than half full with white wine , and then the other half a little more than half full with red wine. Then lay on your froth in each as high as you can , but take care that it is well drained on your sieve, otherwise it will mix with the wine, and your syllabub will be spoiled. Gosh ... I have found so many interesting drinks in my books... how to make ten gallons of orange wine . (takes 4 months to set though) Noyau Bath Lemonade Gooseberry Fool Sago White Caudle... etc Ohh and Bath Oliver's Biscuits... I feel a cooking jag coming upon me ! |
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catecalloway
Shopkeeper
"No one would have supposed her born to be an heroine."
Posts: 12
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Post by catecalloway on Mar 13, 2008 20:16:41 GMT -5
I'm curious if anyone's tried making ratafia? Seems like that's all anybody drinks in Georgette Heyer novels. I've been (idly) curious about it for just years! I gather it's reeaaally sweet, it was what the ladies preferred, and men wouldn't touch it. Okay, I'm looking it up...
Here's a recipe:
"Kristin Smagula found the following recipe for Ratafia in Robert's Guide for Butlers & Other Household Staff, published in 1828.
Into one quart of brandy pour half a pint of cherry juice, as much currant juice, as much of raspberry juice, add a few cloves, and some white pepper in grains, two grains of green coriander, and a stick or two of cinnamon, then pound the stones of cherries, and put them in wood and all. Add about twenty five or thirty kernels of apricots. Stop your demijohn close and let it infuse for one month in the shade, shaking it five or six times in that time at the end of which strain it through a flannel bag, then through a filtering paper, and then bottle it and cork close for use; you can make any quantity you chose, only by adding or increasing more brandy or other ingredients."
Hmm...
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savivi
Clergy
A hopeless romantic for non-existent men.
Posts: 100
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Post by savivi on Mar 13, 2008 20:46:19 GMT -5
I've wondered the same thing! But I always forgot to google it.
...And now I'm wondering if the men's reactions weren't too valid.
I definitely want to try it anyway, though.
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maudelynn
Clergy
~ I may not always make good sense but I ALWAYS make good tea!~
Posts: 193
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Post by maudelynn on Mar 14, 2008 13:24:39 GMT -5
I've wondered the same thing! But I always forgot to google it. ...And now I'm wondering if the men's reactions weren't too valid. I definitely want to try it anyway, though. but this sounds completely different, even the name origin is different www.aftouch-cuisine.com/en/ratafia-71.htmalso Ratafia Kristin Smagula found the following recipe for Ratafia in Robert's Guide for Butlers & Other Household Staff, published in 1828. Into one quart of brandy pour half a pint of cherry juice, as much currant juice, as much of raspberry juice, add a few cloves, and some white pepper in grains, two grains of green coriander, and a stick or two of cinnamon, then pound the stones of cherries, and put them in wood and all. Add about twenty five or thirty kernels of apricots. Stop your demijohn close and let it infuse for one month in the shade, shaking it five or six times in that time at the end of which strain it through a flannel bag, then through a filtering paper, and then bottle it and cork close for use; you can make any quantity you chose, only by adding or increasing more brandy or other ingredients. |
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Post by aylwen on Nov 7, 2010 11:45:37 GMT -5
Has any tried any non-alcoholic non-lactose beverages of this period?
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Post by gentlemanjhim on May 20, 2011 18:28:25 GMT -5
Thank you all so much. Now to decide which two to make - I have a match pair of pewter punch bowls. Perhaps I'll have to experiment with them ;D Thanks again. Major, I trust they are lined in Silver (or modern pewter) as true old pewter was lead based, and I wouldn't want your ball to end with a funeral. |
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Post by The Major on May 24, 2011 16:25:55 GMT -5
Thank you all so much. Now to decide which two to make - I have a match pair of pewter punch bowls. Perhaps I'll have to experiment with them ;D Thanks again. Major, I trust they are lined in Silver (or modern pewter) as true old pewter was lead based, and I wouldn't want your ball to end with a funeral. Indeed they are modern and food safe pewter. Fortunately I am aware of many of the hazards of old items. Thank you for your concern. Cheers |
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