Comment: This recipe is subtitled “From a recipe in the possession of Charles G. Leland, Esq.”, and a footnote to the 1934 reprint of the work notes that Leland was “An American author whose fame rests chiefly on the Hans Breitman Ballads. He was editor of The Illustrated News in New York for many years before the Civil War, and wrote many books. He also contributed to Graham’s Magazine, which published much of Edgar Allen Poe’s work.”  That seems like a bit of a stretch for a brush-with-greatness connection, and a rather unkind swipe at Mr. Poe’s famous fondness for excess in matters of drink besides. As to the drink itself, the claim that this is “sufficient for one person” has, we hope,  to be either a joke or a misprint. Aside from the alcohol involved, the thought of consuming almost a pound of sugar for a night’s drinking should bring on psychosomatic diabetes.  And also…yuck.

One-third pint of lemon juice
Three-quarters pound of white sugar
One pint of mixture, composed of one-fourth pint of peach brandy, one-half pint of Cognac brandy, and one-fourth pint of Jamaica rum.
Two and one-half pints of cold water

The above is generally sufficient for one person.

From The Bon-Vivant’s Companion, or, How to Mix Drinks by Jerry Thomas, 1864

          

While we usually use only recipes authentic to the 19th-century, we’ll make an exception here. We received this fantastic e-mail yesterday from reader Henry W. which we’re happy to share with you:

Hello- The pages on cooking are much appreciated and  would like to add to the compendium.
During my consideration of the event known as the United States Civil War I became aware of what a great part the rivers of this nation played in the conflict. I brewed up a drink in their honor, as well as those who served on them during the four years.

BROWNWATER COCKTAIL

3 fluid ounces Lemonade
3 fluid ounces strong brewed Coffee 
1 teaspoon Clover Honey
If you are disposed to the consumption of Alcohol, add one fluid ounce Dark Rum.
Stir.
Duckweed and Oak splinter garnish optional.

We at CWC don’t have the required ingredients at hand right now to try this, but if any of you do, go ahead and give it a try. Don’t forget to come back and let us know the results. And Thanks Henry!

          

Six lemons, in slices
One-half gallon of brandy
One-half gallon of Jamaica rum
One pound of white sugar
One and three-quarters quarts of water
One pint of boiling milk

Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk and, when well mixed, strain through a jelly-bag.

From The Bon-Vivant’s Companion or, How to Mix Drinks by Jerry Thomas, 1864 (recipe from 1928 reprint edited by Herbert Asbury)

Comment: Jerry Thomas is widely considered to be the “father” of the cocktail, and the prototype of the bartender to the upper crust of society (to distinguish the occupation, of course, from the slovenly, greedy, dishonest “innkeeper” who ran the taverns serving the lower classes.)  He spent some years in California, with two interesting results. First, he seems to have discovered (he did not claim to invent, but printed the first recipe for) the martini, in those days called the “Martinez.” Second, despite the frequent visits of Russian ships in California ports, he seems never to have heard of vodka. This is sad.

          

Hard cider
1 egg
1 and 1/2 tsp. sugar
2 or 3 small lumps ice

Add all the above ingredients except the cider to a large tumbler, fill with cider, and shake well. This is a splendid drink and is very popular on the Mississippi River. It was General Harrison’s favorite beverage.

From Bon-Vivant’s Companion by Jerry Thomas, 1862

Comment: For many years this recipe has run with this note: “We have no clue who General Harrison was, but are shocked that a general officer would be drinking hard cider anyway. Shocked, we tell you!” Thanks to alert reader J. Henry Flake Jr. of Battery C, 32nd. Georgia Infantry/Artillery reenactment group, we can add that “Harrison was a Major General, Commander of the 32nd Infantry Regiment of Georgia.” Our thanks to Sgt. Flake for the solution to this puzzle!

Now that that mystery is cleared up, the only one that remains is why anyone would want to consume an “egg nog” that is based on apple cider, hard or not. It would definitely be a unique addition to any historical presentation carried out during the holiday season.

          

1/2 c. port wine
8 oz. brandy
Juice of 1/4 lemon
1 tbs. sugar
Berries or other fruit, in season

Fill the tumbler with shaved ice, shake well, and ornament with fruits in season, and serve with a straw.

From Bon-Vivant’s Companion, or, How To Mix Drinks by Jerry Thomas, 1862

Comment: This is a somewhat unusual drink–particularly a punch– for this period as it does not call for the addition of a good amount of water, seltzer, milk or other fluid which serves to dilute the alcohol content somewhat. This is straight brandy cut with port wine, and we doubt that the juice of half a lemon is going to have much of a dilutive effect. Load up on the ice as suggested, or prepare to be tipsy in very short order.