Chapter XXII · Drinks and Refreshments · No. 2945
2945—Punch with Rum
Make an infusion as above, with the same amount of tea and one quart of boiling water. Strain it over one lb. of loaf-sugar, in a punch-bowl, and let the sugar dissolve.
Add a few thin slices of lemon, and one and a half pints of rum, and set light to it. Serve with a slice of lemon in each glass.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2945, p. 818. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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