Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Ale Punch

Ale Punch

Put into a bowl one quart of mild ale, one wine-glassful of sherry, the like quantity of brandy, a table-spoonful of icing sugar, the peel and juice of one lemon, a little grated nutmeg, and a small piece of ice. Serve in small tumblers. Probable cost, about 1s. 2d.

← Ale PossetAle Sangaree →