Claret Punch

Ingredients

• One quart of cold water
• 2 cups of sugar
• y^ cup of raisins
• ^ stick of cinnamon
• a little lemon rind
• 1-3 cup lemon juice
• 1 cup orange juice
• 1 pint of claret

Method

1. 1

   Soak raisins in cold water, boil, strain, and add sugar and spices.

2. 2

   Mix with fruit juices and claret.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.

Claret Punch. Take the juice of 4 oranges, 2 large lemons, 4 heaping table- spoons of sugar, 4 slices of pineapple, 4 slices of orange. Put in glass « KENTUCKY RECEIPT BOOK. 315 pitcher, set in refrigerator several hours. When ready to serve fill T>itcher with cracked ice. Add 1 pint of claret. Serve in glasses. Tea Punch. To 1 quart of rum, put 1% pounds of granulated sugar, juice of 6 lemons and 1 cup of strong green tea. Peel the lemons carefully and pour the tea boiling hot upon the mixture. Mix the lemon juice and sugar. Stir all together, pouring the rum on last. Fruit Punch. One quart of ApoUinaris, 1 cup of tea, 2 cups of sugar, 1 cup of water, 1 cup of Maraschino cherries, 2 cups of strawberry syrup, juice of 5 lemons, juice of 5 oranges, 1 can grated pineapple. Boil sugar and water 10 minutes. When cool add other iagredients. Let stand for 1 hour. Then strain and add ApoUinario and cherries; add enough water to make 1 gallon of punch, serve in bowl with large block of ice. Claret Punch. One quart of cold water^ 2 cups of sugar, y^ cup of raisins, ^ stick of cinnamon, a little lemon rind, 1-3 cup lemon juice, 1 cup orange juice

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