Claret Punch Hot
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.
Claret Puneh^ Hot. — Boil 1 pound sugar with lYs pint water to a sirup ; add the juice of 2 lemons with 1 bottle claret ; add a piece of cinnamon and 4 cloves
Cook this with the app: pantry check, scaling, and the assistant.