Claret Punch

Ingredients

• one bottle of claret
• one bottle of soda water
• one-half pint of plain water
• one-half pound of powdered sugar
• one lemon cut in slices
• one pony of brandy

Method

1. 1

   Stir together claret, soda water, plain water, powdered sugar, lemon slices, and brandy until sugar is dissolved.

2. 2

   Strain, cool on ice, and serve in glasses with a thin slice of lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 167. The excerpt below is the record exactly as published.

Claret punch Demi tasse DINNER Little Neck clams Consomme Monte Cristo Planked shad Roast chicken Chateau potatoes New peas Chiffonnade salad Fancy ice cream Assorted cakes Coffee Breast of chicken en aspic. Loosen the legs and skin of a good-sized chicken, then insert a knife between neck and wing up towards the middle of the wishbone, loosening all the meat from the breast bone. The whole side will then be in one piece with the wing attached. Do the same with the other side. Then season, and fry to a brown color in butter. Set aside to become cold. Then decorate with the hard-boiled white of eggs cut in fancy shapes; place in an oval form, cover with almost-cold meat jelly, and set in ice box to become cold. To remove, dip the form in hot water for a second, and place on a folded napkin. Garnish with parsley in branches. Louis salad. Equal parts of raw pineapple, apple, and celery, cut Julienne style. Season with a sauce made with a cup of mayonnaise, a spoonful of cream, a spoonful of sherry wine, a dash of vinegar, and a pinch of paprika. Mix well. Claret punch. One bottle of claret, one bottle of soda water, one-half pint of plain water, one-half pound of powdered sugar, one lemon cut in slices, and one pony of brandy

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