Carolina Pineapple Punch
From High living, 1904
This can be bottled and will keep indefinitely if corked tightly.
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 35. The excerpt below is the record exactly as published.
CAROLINA PINEAPPLE PUNCH — Pull to pieces with a fork one pine- apple and soak in one quart of French brandy for twenty-four hours in a covered bowl, then strain. Make a rich syrup of one pound of sugar and one cupful of water. Mix with the brandy and dilute it with one quart of freshly drawn cold tea. When ready to serve add one syphon of Soda water, a few cubes of pineapple, and a block of ice. Sprinkle a large handful of wild rose leaves
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