Fruit Punch

Name: Fruit Punch
Ingredients: 2 dozen lemons; 1-1/2 pounds sugar; 2 large cans pineapple juice; 1 bottle crushed cherries; 2 large cans orange juice; 1 small can grapefruit juice; 1 gallon of water; 2 large bottles Canada Dry; Additional sugar and water may be used if desired.

From Cook book (Methodist church, Garland NC, 1950), 1950

Serves 75.

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 Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 29. The excerpt below is the record exactly as published.

FRUIT PUNCH (Serves 75) 2 dozen lemons 1-1/2 pounds sugar 2 large cans pineapple juice 1 bottle crushed cherries 2 large cans orange juice and juice 1 small can grapefruit juice 2 large bottles Canada Dry 1 gallon of water Ginger Ale Additional sugar and water may be used if desired.

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