Baltimore Punch
From The national course in home economics, 1917
Serves 11
A bottle of champagne can enliven the punch.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 366. The excerpt below is the record exactly as published.
BALTIMORE PUNCH. One quart of Jamaica rum, one quart of brandy, one quart of port, one-half pint of Curacoa, three cupfuls of white sugar, one dozen lemons, one quart of strong black tea
Cook this with the app: pantry check, scaling, and the assistant.