by Thomas Daniell, London 1776, of circular form with beaded rim and pierced and gilded bowl, the simple beaded edged and lyre shape handle to one side, with locating C clip under, 2ozt

w: 8.50cm d: 8.50cm

Provenance:

From the collection of Lord Hastings

Other notes:

Punch was an exotic drink in the 18th century. The word itself is of Hindi origin, linking the beverage to the Far East, and is a translation from the word for ‘five’ - the original number of ingredients: alcohol, sweet, sour, water and spice. Silver strainers were used by the wealthy in the making of this drink.

“Pare as thin as possible the rinds of two china oranges, of two lemons, and of 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 Champagne. Pass the whole through a strainer until it is perfectly clear, then bottle and put it into ice until dinner is served.”

Modern Cookery for Private Families, Eliza Acton