Fruit Punch (Another Method)
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 269. The excerpt below is the record exactly as published.
Fruit Punch. (Another Method.) One cup of water, two cups of sugar, one cup of tea infusion, one quart Apollinaris, two cups of strawberry syrup, juice of five lemons, juice of five oranges, one can grated pine- apple, one cup of Maraschino cherries. Make syrup by boiling water and sugar ten minutes ; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add icewater to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty. Fruit Punch. (Another Method.) One cup of sugar, one cup hot tea infusion, three-quar- ters cup of orange juice, one-third cup of lemon juice, one pint of ginger ale, one pint of Apollinaris, few slices of orange
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.