In her book, Tea with Jane Austen, author Kim Wilson gives a detailed account of this staple drink as it was served at all hours of the day, whether at Breakfast or after dinner refreshment and any time in between. Though often drunk on its own, tea was also an ingredient in a variety of other concotions, as shown by the following recipe, shared by “a person who made the punch daily for the Prince’s table…” The Regent’s or George the Fourth’s Punch Pare as thin as possible the rinds of two china oranges, of two lemons, and ove one seville orange, and infuse them for an hour in half a pint of thin, cold syrup; then add to them the juice of the fruit. Make a pint of strong green tea, sweeten it well with fine sugar, and when it is quite cold, add to it the fruit and syrup, with a glass of the best old Jamaica rum, a glass of Brandy, one of Arrack, one of pine-apple syrup, and two bottles of Champagnel pass the whole through a fine lawn seive until it is perfectly clear, then bottle and put it into ice until dinner is served. We are indebted for this receipt to a person who made the punch daily for the prince’s table, at Carlton palace, for six months; it has been in our possession for some years and may be relied on. Modern Cookery for Private Families, by Eliza Acton (1849) The prince regent,
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