Fruit Punch

Ingredients

• a large earthenware bowl
• boiling water
• one gallon of the cold water
• twenty pounds of ice
• two bottles of Appolinaris water
• a teacupful of cherries
• sugar

Method

1. 1

   Wash the fresh fruit carefully.

2. 2

   Roll and cut the oranges and lemons in half, halve the grapes and remove the seed.

3. 3

   Squeeze the juice from the oranges and lemons, placing the skins in a bowl.

4. 4

   Pour boiling water over the skins and set aside until cold.

5. 5

   Peel the pineapples and break the meat apart.

6. 6

   Squeeze the juice from the grapes and pineapples, rejecting the meat.

7. 7

   Pour this juice with that of the oranges and lemons; strain into this the water which has been standing on the fruit skins.

8. 8

   Stir in the sugar and add cold water.

9. 9

   Add the juice from the berries and stir in the extract.

10. 10

    Add broken ice.

Nutrition per serving

Estimated from matched ingredients across 25 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 145. The excerpt below is the record exactly as published.

sugar. Wash the fresh fruit carefully. Roll and cut the oranges and the lemons in half, halve the grapes and remove the seed, squeeze the juice from the oranges and lemons, placing the skins in a large earthenware bowl; when the juice has been all extracted, pour the boiling water over the skins, and set aside until cold. Peel the pineapples and break the meat apart 280 THE NEW ANNIE DENNIS COOK BOOK with a fork ; if canned pineapple be used have the cans opened and ready. With a vegetable masher squeeze the juice from the grapes and pineapples, rejecting the meat when the juice is thoroughly extracted. Pour this juice with that of the oranges and lemons; strain into this the water which has been standing on the fruit skins. Stir in the sugar and add one gallon of the cold water and as much of the other gallon allowed as the acidity of the fruit will warrant. Drain the juice from the berries and stir it in the punch ; measure the extract and stir in. Have twenty pounds of ice washed and broken and add to the mixture. Place the punch bowl (which may be of china, cut- glass, or pressed glass) on a medium-sized table in an alcove in the hall or library, having a pretty Batten- burg or hemstitched linen square under the bowl and two dozen small punch cups of plain glass arranged around it. Have ready a punch (or soup) ladle with which to serve the punch. Have cut a square of ice which will fit down nicely in the punch bowl. Just before the guests begin to arrive place the square of ice in the bowl, and send in in a pitcher enough punch to fill the bowl, adding to it just as it goes in, two bottles of Appolinaris water and a teacupful of cherries

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