Fruit Punch

Ingredients

• 1/2 c sugar
• 1/2 c water
• 1 c cold tea
• 3/4 c strawberry syrup
• juice of 1 lemon
• juice of 1 orange
• 1/2 c grated pineapple
• a 10-cent bottle red Maraschino cherries
• 1 pt. Apollinaris
• about 1 pt. ice water

Method

1. 1

   Make a syrup by boiling sugar and water together for 5 minutes.

2. 2

   Add cold tea, strawberry syrup, lemon juice, orange juice, and grated pineapple.

3. 3

   Let stand for at least 30 minutes.

4. 4

   Strain, then add Maraschino cherries, Apollinaris, and ice water.

5. 5

   Serve very cold.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 229. The excerpt below is the record exactly as published.

fruit punch for supper and let stand in a cold place until needed. SUPPER Sunday Lesson 261 COLD SLICED LAMB POTATO AND PEA SALAD ROLLS CAKE FRUIT PUNCH Potato and Pea Salad To I c potato cubes add an equal amount of cooked peas, ^ c chopped cucumber and ^ onion chopped fine. Sprin- kle with Yz t salt and 34 t paprika. Cover with salad dress- ing and serve on a lettuce leaf. In this case the creamed potatoes left from dinner may be used, and consequently less salad dressing will be needed. Fruit Punch Make a syrup by boiling together for 5 m J^ c sugar and y^ c water. To this add i c cold tea, 3^ c strawberry syrup, juice of I lemon, juice of i orange, ^ c grated pineapple, and let stand for at least 30 m. Strain, add a lo-cent bottle red Maraschino cherries, i pt. Apollinaris, and about i pt. ice water

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