At Victorian Web, Philip V. Allingham shares a recipe for Charles Dickens’s punch:
“Charles Dickens’s Own Punch,” according to Brenda Marshall in The Charles Dickens Cookbook (1981), was that with which Mr. Micawber regales the eponymous youth in Chapter XXVIII of David Copperfield , the literary progeny with whom Dickens most closely identified himself. In an 1847 letter Dickens gave the following recipe for this second punch:
Peel into a very common basin (which may be broken in case of accident, without damage to the owner’s peace or pocket) the rinds of three lemons, cut very thin and with as little as possible of the white coating between the peel and the fruit, attached. Add a double handful of lump sugar (good measure [although Dickens had rather small hands]), a pint of good old rum, and a large wine-glass of good old brandy‹if it be not a large claret glass, say two. Set this on fire, by filling a warm silver spoon with the spirit, lighting the contents at a wax taper, and pouring them gently in. Let it burn three or four minutes at least, stirring it from time to time. Then extinguish it by covering the basin with a tray, which will immediately put out the flame. Then squeeze in the juice of the three lemons, and add a quart of boiling water. Stir the whole well, cover it up for five minutes, and stir again.
At this moment of crisis, the inimitable Boz suggests skimming off the lemon pips and doing some judicious sampling before one places the jug (sealed with leather on top) in a hot oven for ten minutes. However, the text’s editor proposes stove-top heating instead — “it could possibly alight in a modern oven.”