Fruit Punch
From The Williamston cook book, 1950
Serve with crushed ice and slices of lemon, orange, or cherry on top.
Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 3. The excerpt below is the record exactly as published.
FRUIT PUNCH (serves 30) 2 qts. tea or cold water , 1% pts. any fruit in season 1%4 No. 2 cans shredded (oranges, cherries or pineapple or pineapple grapefruit juice) juice 2 qts. water, or carbonated 21% cups sugar or % syru é p yrup water, or ginger ale 114 c. lemon juice (9 lemons)
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