Nuremburg Punch

Strain through a fine sieve, upon three-quarters of a pound of loaf-sugar, the juice of two good-sized oranges; add a little of the rind, cut very thin; pour upon this a quart of boiling water, the third part of a quart of good old Batavian arrack, and a bottle of hot but not boiling red or white French wine - the former is perhaps the best. Stir all well together, and taste the result.

Cold Punch

Rum and brandy, of each three-quarters of a pint, the peel of six lemons steeped four hours, the juice of one with sherry enough to make it up to a pint; pour all this on one pound of white sugar; add three pints of cold water and one pint of boiling milk; - the whole to be well mixed, strained through a jelly-bag, bottled, and iced. It keeps well, and is rather the better for it, but may be used the same day.

Punch A La Romaine

Five pounds of the best lump-sugar, two pints of the clearest spring water, the juice of eight oranges and five lemons; put all together into a stew-pan, and simmer till well clarified; when cold put in an ice-pail, and when well frozen add the whites of six new-laid eggs whisked to a froth; beat the whole together, and just before it is served add four tablespoonfuls of the best Jamaica rum. This will make a sufficient quantity for ten persons. The juice of the oranges and lemons should be strained through a fine sieve, and it is an improvement if the eggs are added before it is iced.

Rum Punch

One lemon, one glass of rum, thirteen glasses of water, either hot or cold, and sugar to taste; squeeze the lemon and pare it thin, mix well with the sugar and water, and then add the rum.

Glasgow Punch

One bottle of old rum, five bottles of water, two large lemons, half a pound of sugar; a little of the lemon-peel to be pared thin and put into the rum, the water to be well boiled, and the punch made hot.

Punch As Made At The Black Tavern, Bristol

One small ladleful of lemon-juice, to which, if to be had, add the juice of one lime, two small ladlefuls of old rum, and to this, if for cold punch, add a quart of fresh cold spring water; if for hot punch, the same quantity of boiling water. Add to each bowl half a lime or a little lemon-peel.

Prince Regent's Punch

Take half a pint of boiling water, to which add the peel of half a lemon cut very thin, and about two ounces of double-refined sugar; let this stand a few minutes, then put in a bottle of dry champagne and a gill of the best arrack; mix the whole well together, and ice for an hour before it is required. It should not be taken out of the ice for more than five minutes before it is used, and then should be kept in a cool place.

Brandy Punch

Half a pint of water, the peel of two lemons cut very thin, three-quarters of a pound of fine lump-sugar, a little cinnamon, nutmeg, and mace, two or three cloves; let them simmer till the water tastes strong enough of the spices; strain, and add a bottle of the best brandy and the juice of two lemons; make it very hot; pour it into a bowl, and set fire to it; let it burn five minutes, and serve.

Sabengou

The yolks of five eggs, five ounces of sugar, a breakfast-cupful of sherry, half a wine-glassful of brandy; beat the eggs and sugar well together before adding the brandy and sherry; then put the whole into a pan and whisk it well over the fire till it boils; take it off the fire at once, and drink it hot.