Egg Punch — The Cocktail Ontologist

Variants (2)

Oxford Night Caps by Richard Cook (1860, p.22) — Oxford 1860

6 whole	lemon juice — juice of lemons	acid
6 whole	orange juice — juice of pot oranges	acid
0.5 pint	brandy	base
1 quart	water — cold water	base
1 bottle	orange shrub	modifier
2 glasses	sherry	modifier
4 glasses	calves-feet jelly — In a liquid state.	other
10 whole	egg — hens' eggs	other
1 bottle	capillaire	sweetener
	sugar — pulverised sugar	sweetener

Stir the cold water, citrus juices, and calves-feet jelly together and let the mixture stand covered for half an hour.
Strain through a hair sieve and add the capillaire, sherry, brandy, and orange shrub.
Beat pulverised sugar and the eggs together in a bowl, then gradually unite the two mixtures while stirring the eggs continuously.
Whip with a whisk until a fine froth rises and serve at once.

Cook also notes that the non-alcoholic base can be frozen into an ice mould, showing the porous boundary between punch and confectionery service.

The drink depends on rapid final whipping and immediate consumption rather than storage or clarification.

Anleitung zur Bereitung Amerikanischer Eis-Getraenke by The Continental Bodega Company (1898, p.7) — Anleitung Amerikanischer Eis-Getraenke 1898

2 lemon	lemon juice	acid
2 orange	orange juice	acid
0.5 bottle	arrack — Arrac	base
0.5 bottle	Moselle wine — Moselwein	base
0.5 liter	water	dilution
1 orange	Orange peel — Finely cut yellow peel.	garnish
18 egg	whole egg and egg yolk — eggs	other
1.5 pound	sugar — Zucker	sweetener

Beat six whole eggs and twelve yolks with crushed sugar, combine with wine and water, heat while whisking to the boiling point, add orange and lemon juice and finally arrack, whisk a few minutes more, strain through a hair sieve, beat hot again, and serve cold.

See also: Almond Punch, Lemonade, Orangeade

Cook says it should be drunk as soon as made because it will sour if kept.