Champagne Punch

Ingredients

• three teaspoonfuls of tea
• one pint of boiling water
• one sliced orange
• six lumps of loaf sugar
• five thin slices of pineapple
• two liqueur glasses of brandy
• two of maraschino
• two of Medford rum
• one quart of Champagne
• one bottle of plain cold soda
• one-half pint Rhine wine

Method

1. 1

   Steep three teaspoonfuls of tea in one pint of boiling water for five minutes.

2. 2

   Strain and cool.

3. 3

   When cold, add one sliced orange, six lumps of loaf sugar, five thin slices of pineapple, two liqueur glasses of brandy, two of maraschino, and two of Medford rum.

4. 4

   Mix, then add one quart of Champagne, one bottle of plain cold soda, and one-half pint of Rhine wine.

5. 5

   Pour in a punch bowl and serve at once.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 217. The excerpt below is the record exactly as published.

hampaffne Punch Three teaspoonf uls of tea steeped five minutes in one pint of boiling water. Strain and stand away to cool. When cold, add one sliced orange, which has been peeled, six lumps of loaf sugar, five thin slices of pineapple, two liqueur glasses of brandy, two of maraschino, and two of Medford rum. Mix, and then add one quart of Champagne, one bottle of plain cold soda, and one-half pint Rhine wine

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