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Champagne Punch
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.
CHAMPAGNE PUNCH 1 cup water 2 tablespoons Orange Curacao 2 cups sugar Juice 2 lemons 1 quart champagne 2 cups tea infusion 4 tablespoons brandy Ice 2 tablespoons rum 1 quart soda water
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