Champagne Punch

Ingredients

• One quart of orange juice
• juice of 4 lemons
• 1 teacup syrup from strawberry preserves
• 1/2 teacup of Maraschino
• 2 1/2 pints of granulated sugar
• 3 quarts of champagne
• 1 1/2 quarts of whisky
• 1/2 pint of water

Method

1. 1

   Make a syrup of sugar and water, add this to the orange and lemon juice, and all ingredients except the liquor.

2. 2

   Put a block of ice in the punch bowl.

3. 3

   Add liquor and champagne last when ready to serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 189. The excerpt below is the record exactly as published.

1 pint of water. Cook until soft, then press through a cloth. When cold sweeten to taste. Put in. punch glasses, adding water and crushed ice. Serve at noon with delicate wafers. Orangette. Two parts of orange juice, 1 part lemon juice ; sweeten to taste. Put in a shaker with shaved ice, and shake until chilled. It is then ready to drink. Lemonade. Use juice of 4 lemons to 1 quart of water ; sweeten to taste, and serve in lemonade glasses with crushed ice. F y N C H Champagne Punch. One quart of orange juice, jiiice of 4 lemons, 1 teacup syrup from strawberry preserves, % teacup of Maraschino, 2% pints of 314 KENTUCKY RECEIPT BOOK. granulated sugar, 3 quarts of champagne, V/2 quarts of whisky

Cook this with the app: pantry check, scaling, and the assistant.