Claret Punch

Ingredients

• Three pints of water
• 2 cups granulated sugar
• the juice of 1 pineapple
• the juice of 10 oranges
• the juice of 6 lemons
• 2 tablespoons gelatine dissolved in a little cold water
• add i/^ cup of granulated sugar
• % pint of rum
• ^ pint sherry wine
• X quart of claret wine

Method

1. 1

   Let this come to a boil, and when cold add the juices and dissolved gelatine.

2. 2

   Put in freezer and pack; when partially frozen add the remaining ingredients.

3. 3

   Remove the dasher and let it harden.

4. 4

   Serve in punch glasses.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.

Claret Punch. Three pints of water, 2 cups granulated sugar, the juice of 1 pineapple. Let this come to a boil, and when cold add the juice of 10 oranges and the juice of 6 lemons, 2 tablespoons gelatine dis- solved in a little cold water. Put in freezer and pack; when par- tially frozen add i/^ cup of granulated sugar, % pint of rum, ^ pint sherry wine and X quart of claret wine

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