Cooling Cups and Dainty Drinks by William Terrington (1869, p.219) — Terrington 1869
| 2 lemons | lemon juice — Strained. | acid |
| 2 oranges | Seville orange juice — Strained. | acid |
| 1 bottle | brandy | base |
| 3 fruit | citrus oleo-saccharum — oleo-saccharum of Seville oranges and lemon | base |
| 0.5 bottle | rum | base |
| 0.25 bottle | shrub | modifier |
| 1 pinch | benzoin — flowers of benzoin | other |
| 5 oz | sugar — loaf or barley sugar | sweetener |
- Mix the citrus oleo-saccharum with the strained lemon and Seville orange juices and add the sugar.
- Put the brandy, rum, shrub, and flowers of benzoin into a jar and mix until well amalgamated.
- Combine the two mixtures to form the essence of punch.
- When required for use, dilute with liquor as desired.
This is a particularly valuable utility entry because it documents Victorian punch pre-batching practice.
The concentrate is designed as a base rather than a finished drink.