
In 1736, Peter Jefferson acquired 200 acres of land from William Randolph in what was then the western part of Goochland County. The land was named Shadwell, in honor of the parish in which Peter Jefferson’s wife Jane had been christened. Future President Thomas Jefferson was born at Shadwell in 1743; one year before Goochland was divided placing Shadwell in current day Albemarle County. Perhaps the most interesting part of the land transaction was the price to be paid, “Henry Weatherburns biggest bowl of Arrack Punch.”
Henry Wetherburn operated a tavern in Williamsburg (still standing) and his punch must have been wonderful. In Colonial era taverns, punches were the go to drink of their day due to “exotic” imported ingredients such as Batavia Arrack and the citrus fruits used for flavoring. Batavia Arrack was the most commonly used spirit for punches in Colonial times. It is a molasses and rice based distillate that originated on the island of Java. It is also one of the oldest known distilled spirits, older than rum which would replace it in popularity. Arrack was the ingredient of choice for punches in 18th and 19th centuries.
We do not have Henry Wetherburn’s recipe for punch but the following may give the reader an idea of what went into Arrack Punch. This recipe was published in “The Williamsburg Art of Cookery: or, Accomplish’d Gentlewoman’s Companion”, a collection of recipes from the Colonial era compiled by Helen Bullock.
Recipe for Arrack Punch
Melt one half Pound Sugar in enough hot Water to dissolve it well, pour it over the grated Rind, of two Lemons. Add the Juice of four Lemons; one Pineapple peeled, sliced and pounded, six Cloves, twenty Coriander-seeds, one small Stick of Cinnamon, one Pint of Brandy, one Pint Jamaica Rum, one Cup Arrack, one Cup strong green Tea, one Quart boiling Water. Strain well into a clean Bottle, cork well and steep it over-night. Add one Quart of hot milk and Juice of two more Lemons. When cool, ice and serve.