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Drink

Oxford Punch

A punch made from lemon and orange juice and peel, calf's feet jelly, boiling water, wine, brandy, rum and orange shrub.

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

Make the infusion

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

  2. In a large jug, combine the lemon essence, thin 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.

  3. Stir well and pour in 2 quarts of boiling water.

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

Strain and sweeten

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

  2. Sweeten with 1 bottle of capillaire.

Add spirits and adjust

  1. Add ½ pint of white wine, 1 pint of French brandy, 1 pint of Jamaica rum, and 1 bottle of orange shrub, stirring as you pour.

  2. If not sweet enough, add more sugar or 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

Lemons
Rind supplies aromatic oils and juice supplies sharp acidity that balances sweetness.
Seville oranges
Thin peel adds bitter aromatic oils and juice adds further acidity and fragrance.
Calf's feet jelly
Gelatine gives the punch body and a smoother, fuller mouthfeel.
Capillaire
Sweet syrup that softens the sourness of the citrus and rounds the flavour.
French brandy
Adds alcohol strength and warm aromatic depth to the punch.

The step that matters

Sweeten with 1 bottle of capillaire. Citrus acidity must be balanced by sugar. Added liquids and alcohol dilute the punch and dull perceived sweetness, so it is best to taste again after the spirits and shrub are in and adjust.

Swap the lemon

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

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

Fit is the average pairing score against orange, syrup, 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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