Fruit Punch

Name: Fruit Punch
Ingredients: one quart of sherry; one half pint of brandy; one half pint of rum; one pound of candied cherries; one half pound candied pineapple; half a pound of grapes; the juice of six lemons; the extra quart of cold water

From The blue ribbon cook book, 1904

Presented as published in 1904. 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 The blue ribbon cook book (1904) by Jennie C. Benedict, page 30. The excerpt below is the record exactly as published.

FRUIT PUNCH. Take the same syrup as above; add one quart of sherry, one half pint of brandy, one half pint of rum, one pound of candied cherries, one half pound candied pineapple, half a pound of grapes, and the juice of six lemons with the extra quart of cold water

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