Cooling Cups and Dainty Drinks by William Terrington (1869, p.212) — Terrington 1869
| 3 whole | lemon juice | acid |
| 2 lemons | lemon peel — Thin parings go into the mortar. | acid |
| 1 bottle | brandy | base |
| 1 pint | rum | base |
| 1 quart | water — boiling water | dilution |
| 0.5 pint | sherry | modifier |
| nutmeg — grated nutmeg | other | |
| 0.5 pound | sugar | sweetener |
- Put the thin paring of two lemons into a mortar with the sugar and beat them into a mass.
- Add the strained lemon juice and mix well, then transfer to a jug.
- Add the sherry, rum, and brandy, and lastly the boiling water.
- Leave for a quarter of an hour before drinking.
This is a practical service punch rather than an archival showpiece, useful for seeing the working Victorian standard.
The citrus oil is captured by pounding peel into sugar before the liquid ingredients arrive.