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Club Punch
From Scientific cooking with scientific methods, 1911
Serves 7
St. Nicholas Chef.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 120. The excerpt below is the record exactly as published.
Club Punch. 2 cups sugar. 1/2 cup Benedictine 1 cup water. 1 quart (white) Burgundy. 1 cup rum. 1 quart Apollinaris. 'Y2 cup brandy. 1 cup strong green tea. 3 sliced oranges. 1 small, ripe pineapple laid .Tuice 2 lemons
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