Nuremburgh Punch

Source:  The Bartender's Guide: How To Mix Drinks page:  32
(From a recipe in the possession of Hon. Gullian C. Verplanck.)
3/4 pound loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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2 orange

Ingredient: orange

What it is:  Fruit
Fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.

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1 quart water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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 boiling
1/3 quart Batavia arrack

Ingredient: Batavia arrack

Also Known As:  Arrack What it is:  Rum

A rum distilled mainly in South Asia and South East Asia from fermented fruit, grain, sugarcane, or the sap of coconut palms. The best came from Indonesia (Jakarta was called Batavia during the Dutch colonial times). Arrack typically has golden amber color, which distinguishes it from the colorless and transparent Middle Eastern arak.

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1 bottle wine

Ingredient: wine

Also Known As:  Red wine What it is:  Wine

Alcoholic beverage typically made of fermented grape juice. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced. Typically red wine when only the generic "wine" is used.

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(For a party of fifteen.)

Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two or more good-sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part of that quantity of Batavia arrack, and a bottle of hot, but not boiling, red or white French wine—red is best. Stir together. This is excellent when cold, and will improve by age.