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Oxford Punch

A citrus punch made with lemon and orange rinds, juices, calf's feet jelly, and spirits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Oxford Punch

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Oxford Punch

Ingredients

Directions

Prepare the citrus

  1. Rub the rinds of 3 lemons with sugar lumps to extract essence.

  2. Combine the lemon essence, peels of 2 Seville oranges and 2 lemons, juices of 4 Seville oranges and 10 lemons, and 6 glasses of liquid calf's feet jelly in a large jug.

  3. Stir well and add 2 quarts of boiling water.

  4. Cover the jug and let it sit near the fire for 15 minutes.

  5. Strain the mixture into a punch bowl or jug.

Finish the punch

  1. Sweeten with 1 bottle of capillaire, then add ½ pint of white wine, 1 pint of French brandy, 1 pint of Jamaica rum, and 1 bottle of orange shrub.

  2. Stir the punch as you pour in the spirits.

  3. If not sweet enough, add sugar or more capillaire to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Brandy + rumtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,058 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + rumtop 6% of all pairs
    Smell alikestrong
    Cooked together113 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. White wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together620 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lemon juice
Provides the sharp acidity that balances the sweetness of the punch.
Lemon rinds
Release aromatic oils into the mixture, adding fragrance and bright citrus flavour.
Calf's feet jelly
Adds body and a silky mouthfeel to the punch.
French brandy
Contributes spirit strength and warm, fruity depth.
Jamaica rum
Adds rich, molasses-like sweetness and aromatic character.
Capillaire
Sweetens the punch with a syrup flavoured with orange flower or maidenhair fern.

The step that matters

Extracting the lemon essence from the rinds. Rubbing rinds with sugar lumps lifts the aromatic oils from the peel into the sugar, which is then dissolved for flavour. Pressing too hard or using pith-heavy rinds can add bitterness, so the rubbing should be gentle and the peel kept free of white pith.

Swap the lemon

How well each one fits the dish's main ingredients (orange, white wine, brandy, rum):

  1. Pineapplefits better
  2. Apricotfits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against orange, white wine, brandy, rum. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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