HOT BRANDY AND RUM PUNCH

1 qt. rum, dark if possible
1 qt. cognac or brandy
1 lb. sugar, cubes if available
4 lemons
3 qts. boiling water
1 tsp. nutmeg

Rub the sugar [if cubed] over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch bowl. Pour in the boiling water, stirring well. Add the rum, brandy and nutmeg, mix again, and the punch will be ready to serve.

As we have said before, it is very important, in making good punch, that all the ingredients are thoroughly incorporated. To insure success, the process of mixing must be diligently attended to. Allow a quart of punch for four persons; but this information must be taken cum grano salis for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

From Bon-Vivant's Companion by Jerry Thomas, 1862

Comment: Sugar in the 19th century was sold in solid blocks or cubes, from which pieces were chipped off for use in individual recipes or beverages. Thus it made sense to tell readers to "rub the sugar over the lemons," whereas today it would be more logical to put the sugar in a bowl and rub the lemons in it, rotating the fruit and stirring the sugar, until as much yellow has been transferred as can be.

And yes, it was more common in the 19th century for people of average education to be acquainted with Latin, but it was still an act of some snobbery to use the language where it was not exactly needed. "Cum grano salis" means "with a grain of salt," which is something of an understatement given the amount of liquor in this recipe divided by the number of suggested drinkers.

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