Recipe Manuscript

To Clear Wine Or The Duke Of Norfolks Punch

Name: To Clear Wine Or The Duke Of Norfolks Punch
Prep time: PTPT1H
Cook time: PTPT15M
Yield: 40
Cuisine: European
Ingredients: 4 liters brandy; 6 lemons, zest only (use about 12–18 g zest); 6 oranges, zest only (use about 18–24 g zest); 1.35 kg caster sugar; 2.8 liters water; Juice of 6 lemons (approx. 360 ml juice; discard seeds); Juice of 6 oranges (approx. 900 ml juice; discard seeds)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Drink

To Clear Wine Or The Duke Of Norfolks Punch

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Clear Wine Or The Duke Of Norfolks Punch

"To a gallon of Brandy take the Yellow rinds of six Lemons & six Orranges, pare them all very thin, & put the yellow rinds into the Brandy for three or four days; then take three pound of double refine Sugar, & three quarts of water, boyl it rather more than a quarter of an hour, & take the skum of as it rises, when it is gone cold, squeeze the juce of the fruit into it, but take care not to let the pipins go in, then strain it into a clean Cask, take out the rinds of the brandy & mix the liquor well together, but run it into a still or high seasond cask. stop it well up & let it stand to settle two or three days, or till it is fine, then bottle it off. a good deal of dregs at the bottom of the cask, pour it out at the bung into a jelly bag, & let it run thro' that severall times till it is fine & clear, so that there is very little wasted. (Mrs Rikings)"

Note on the Original Text

The recipe is written in a narrative style, without standardized measures; ingredients are proportional and instructions rely on sensory cues, such as 'rather more than a quarter of an hour' for boiling and 'till it is fine & clear' for filtration. Spelling reflects Early Modern English conventions: 'boyl' for 'boil', 'skum' for 'scum', and occasional idiosyncrasies like 'juce' for 'juice.' The lack of precise temperature or modern filtration reflects both the technology and culinary understanding of the time, requiring the cook to judge clarity and flavor by sight and taste.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is commonly known as 'The Duke of Norfolk's Punch,' and it dates from around 1720. During the early 18th century, punch was a fashionable beverage at social gatherings and aristocratic tables. The combination of brandy, citrus, and sugar reflects the influence of international trade, bringing together colonial imports—spirits, citrus, and sugar—in a celebratory concoction. The clarification process, involving sedimentation and filtering, was an essential technique both for appearance and for perceived refinement, making the punch both visually appealing and palatable to elite guests. Recipes like this are associated with large-scale entertaining and were considered a mark of refinement and hospitality.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Tools included a sharp knife or paring tool for peeling citrus, a large stoneware or wooden vessel (barrel or cask) for infusing and mixing, and a metal or earthenware pot for boiling the sugar syrup. A jelly bag or fine linen served as the filter for clarifying the mixture. Bottling would require glass bottles and natural corks or similar stoppers. For pouring, a ladle or funnel was often used to decant the clear punch without disturbing the sediment.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

1 hr

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

17 cups (1 gallon + 1 cup) brandy
6 lemons, zest only (use about 0.4–0.6 oz zest)
6 oranges, zest only (use about 0.6–0.85 oz zest)
2 lb 16 oz (about 3 lb) caster sugar
3 quarts (12 cups) water
Juice of 6 lemons (approx. 1 1/2 cups juice; discard seeds)
Juice of 6 oranges (approx. 3 3/4 cups juice; discard seeds)

Instructions

Begin by peeling six lemons and six oranges, taking care to remove only the thin yellow and orange zest without the bitter white pith.
Place these zests in 17 cups (1 gallon + 1 cup) of brandy and allow them to infuse for 3–4 days in a sealed container.
Meanwhile, combine 2 lb 16 oz (about 3 lb) of superfine (caster) sugar with 3 quarts (12 cups) of water in a large saucepan.
Bring to a boil, skim off any foam as it forms, and boil for about 15 minuits.
Allow this syrup to cool completly.
Once cool, juice the previously zested lemons and oranges, straining to remove seeds (pips).
Mix this juice with the cooled sugar syrup.
Remove the citrus peels from the infused brandy, then combine the flavored brandy with the sweetened citrus juice mixture.
Strain the mixture into a clean barrel or large food-safe vessel.
Let it rest, sealed, for 2–3 days, so the solids can settle.
Carefully syphon or pour off the clear liquid, filtering it through a fine mesh bag or several layers of cheesecloth until it runs perfectly clear.
Bottle immediately, leaving any sediment behind.
If needed, repeat filtration to achieve a pristine result.

Estimated Calories

265 per serving

Cooking Estimates

You peel the citrus and infuse it in brandy for a few days, then cook a sugar syrup for 15 minutes. After mixing everything and letting it settle, you filter and bottle the liqueur. Most active work is peeling, juicing, and making the syrup; the rest is waiting for infusion and settling.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.