Champagne Punch

Ingredients

• half a good-sized lemon
• 1 table-spoonful of powdered sugar
• 2 liqueur-glassfuls of red cura9oa
• one bottle of soda water
• 3 pints of any brand of Champagne
• about jib. of ice
• half a bunch of fine fresh mint
• ornamenting the cup nicely with strawberries
• very thin slices of pineapple
• a finely-sliced, medium-sized orange

Method

1. 1

   Squeeze the juice of half a good-sized lemon into a fancy bowl large enough to contain 5 pints, and sweeten with 1 tablespoonful of powdered sugar; then add 2 liqueur-glassfuls of red cura9oa, one bottle of soda water, and two slices of cucumber-rind.

2. 2

   Pour in 3 pints of any brand of Champagne, add about jib. of ice, and then mix thoroughly with a spoon, ornamenting the cup nicely with strawberries, very thin slices of pineapple, a finely-sliced, medium-sized orange, and half a bunch of fine fresh mint.

3. 3

   Send the cup to the table with Champagne glasses.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 222. The excerpt below is the record exactly as published.

half a good-sized lemon into a fancy bowl large enough to contain 5 pints, and sweeten with 1 table-spoonful of powdered sugar; then add 2 liqueur- glassfuls of red cura9oa, one bottle of soda water, and two slices of cucumber-rind. Pour in 3 pints of any brand of Champagne, add about jib. of ice, and then mix thoroughly with a spoon, ornamenting the cup nicely with strawberries, very thin slices of pineapple, a finely-sliced, medium-sized Champagne — continued. orange, and half a bunch of fine fresh mint

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