Champagne Punch
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.
Champagne Punch.— ^Pnt 1 bottle of champagne into a punch bowl, add 3Vt tablespoonfuls powdered sugar, the juice of 1 lemon, 1 orange cut into slices and freed from the pits, 3 slices of pineap- ple, and 2 tablespoonfuls raspberry sirup
Cook this with the app: pantry check, scaling, and the assistant.