Fruit Punch

Ingredients

• One ounce of Ceylon tea
• 2 pounds sugar
• 1 dozen lemons
• 6 oranges
• 1 pint grated pineapple
• 1 teaspoon bitter almond extract
• 1 teaspoon vanilla
• 1 pint maraschino cherries
• 3 bananas
• 3 quarts apollinaris water

Method

1. 1

   Put the tea in a pitcher and pour 1 quart boiling water, cover and let stand 20 minutes, then strain.

2. 2

   Grate the yellow rind of half of the lemons and oranges, add to the sugar, put sugar in tea and let boil in a saucepan 5 minutes.

3. 3

   Strain into a stone jar and let stand all night.

4. 4

   Next morning add the other ingredients except the apollinaris water.

5. 5

   When ready to serve, turn into punch bowl over a good-size piece of ice and add apollinaris water.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 72. The excerpt below is the record exactly as published.

FRUIT PUNCH. One ounce of Ceylon tea, 2 pounds sugar, 1 dozen lemons, 6 oranges, 1 pint grated pineapple, 1 teaspoon bitter almond extract, 1 teaspoon vanilla, 1 pint maraschino cherries, 3 bananas, 3 quarts apollinaris water

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