Fruit Punch

Ingredients

• 1-2 up of raisins
• 4 cups cold water
• two cups of sugar
• a few shavings from the rind of a lemon
• 1 1-3 cups orange juice
• 1-3 cup lemon juice
• one pint claret wine
• ice water to taste

Method

1. 1

   Put 1-2 up of raisins in saucepan and pour on 4 cups cold water, bring slowly to boiling point and boil twenty minutes.

2. 2

   Strain, and add two cups of sugar and a few shavings from the rind of a lemon.

3. 3

   Then boil five minutes and add 1 1-3 cups orange juice and 1-3 cup lemon juice.

4. 4

   Cool, strain and add one pint claret wine and ice water to taste.

5. 5

   Instead of claret you can add fruits grated, pineapple, bananas, grapes, etc.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 25. The excerpt below is the record exactly as published.

FRUIT PUNCH. Put 1-2 up of raisins in sauce pan and pour on 4 cups cold water, bring slowly to boiling point and boil twenty minutes. Strain, and add two cups of sugar and a few shavings from the rind of a lemon. Then boil five minutes and add 1 1-3 cups orange juice and 1-3 cup lemon juice. Cool, strain and add one pint claret wine and ice wa- ter to taste

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