Puncheon (when punch was in)

Here is a recipe for a ‘company’ punch taken from American Regional Cookery (1946) by Sheila Hibbard (quoted in M.F.K. Fisher’s notes in Brillat-Savarin’s The Physiology of Taste).

1½ gallons green tea
2½ pounds light brown sugar
juice 3 dozen orange and 1½ dozen lemons
1 quart Gordon gin
1½ gallons catawba wine
1 quart Cognac
½ gallon St. Croix rum
½ pint Benedictine
1½ quarts rye whiskey
1 pint brandied cherries
1 case champagne

The tea, sugar, and fruit juices are well mixed, and everything else is added except the cherries and champagne. The whole stands in a closely covered crock for one week. Just before serving, the last two ingredients are added and the whole is poured over a block of ice.

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