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Glasgow Punch

This recipe comes from a nineteenth-century handwritten cookery notebook found among some books at the Glasgow 'Barrows' (open-air weekend market). Rum punch was very popular among the city businessmen at this time. Rum was a Glasgow import, brandy an Edinburgh one: the original recipe used 4 pints.

Half pt rum or brandy (Quarter of a L)
1 orange
1 lemon
1 and a half pints water (Three quarters of a L)
6 oz caster sugar (200 g)

Remove the zest from the orange and lemon and add to the rum or brandy. Cover and steep for 24 hours. Put water into a pan and add sugar, bring to the boil and reduce to half by boiling rapidly without a lid on the pan.
Leave the syrup to cool then add the orange and lemon juice. Strain the rum or brandy onto this and bottle.
It was usually taken hot with water before drinking.

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