Fruit Punch

Ingredients

• One quart of ApoUinaris
• 1 cup of tea
• 2 cups of sugar
• 1 cup of water
• 1 cup of Maraschino cherries
• 2 cups of strawberry syrup
• juice of 5 lemons
• juice of 5 oranges
• 1 can grated pineapple

Method

1. 1

   Boil sugar and water, cool, then add other ingredients.

2. 2

   Let stand, strain, and serve with ice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 190. The excerpt below is the record exactly as published.

Fruit Punch. Take 2 cups of granulated sugar, 1 cup of cold water and dis- solve. Add 1 cup of orange juice, 1 cup of pineapple, one-half cup of lemon juice, 2 dozen Maraschino cherries, 1 pint of Bhine wine may be added if desired. If not sweet enough add more sugar. Put in punch bowl a large block of ice, then pour over this mixture. Put a little pineapple and orange sliced on top. Serve in glasses. Claret Punch. Take the juice of 4 oranges, 2 large lemons, 4 heaping table- spoons of sugar, 4 slices of pineapple, 4 slices of orange. Put in glass « KENTUCKY RECEIPT BOOK. 315 pitcher, set in refrigerator several hours. When ready to serve fill T>itcher with cracked ice. Add 1 pint of claret. Serve in glasses. Tea Punch. To 1 quart of rum, put 1% pounds of granulated sugar, juice of 6 lemons and 1 cup of strong green tea. Peel the lemons carefully and pour the tea boiling hot upon the mixture. Mix the lemon juice and sugar. Stir all together, pouring the rum on last. Fruit Punch. One quart of ApoUinaris, 1 cup of tea, 2 cups of sugar, 1 cup of water, 1 cup of Maraschino cherries, 2 cups of strawberry syrup, juice of 5 lemons, juice of 5 oranges, 1 can grated pineapple

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