Fruit Punch

Ingredients

• three scant Sherry glasses of curacao
• the juice of three large lemons
• one pint of fruit crushed with a little sugar
• half a pint of brandy
• two and one-half pints of claret
• one quart and a half of Champagne

Method

1. 1

   Mix three scant Sherry glasses of curacao, the juice of three large lemons, one pint of fruit crushed with a little sugar, and half a pint of brandy.

2. 2

   Use either peaches or red raspberries.

3. 3

   Add two and one-half pints of claret.

4. 4

   Sweeten to taste.

5. 5

   Strain through a bag made of flannel and then add one quart and a half of Champagne and one pint of Apollinaris.

6. 6

   If you cannot get fresh fruit, you may substitute fruit syrups.

7. 7

   Do not use sugar if you use the syrup.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 217. The excerpt below is the record exactly as published.

ruit Punch Three $cant Sherry glasses of curagoa, the juice of three large lemons, one pint of f ruit crushed with a little sugar, and BEVERAQE8 408 half a pint of brandy. Use either peaches or red raspberries with the above. Mix, and add two and one-half pinta of claret. Sweeten to taste. Strain through a bag made of flannel and then add a quart and a half of Champagne

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