Claret Punch Cold
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 385. The excerpt below is the record exactly as published.
laret Punchy Cold. — Dissolve 1 pound sugar in lYs pint cold water, add the juice of 2 lemons and the rind of 1 ; let it stand 5 minutes ; remove the rind, add 1 bottle claret, and strain into a punch bowl. Cut 1 orange into slices
Cook this with the app: pantry check, scaling, and the assistant.