Fruit Punch

Ingredients

• 1 pt. of water
• 1 lb. of sugar
• the chopped yellow rind of 1 lemon
• 2 bananas
• 1 grated pineapple
• 1/2 a bottle Maraschino cherries
• 2 qts. of Apollinaris
• the juice of 6 lemons

Method

1. 1

   Put water, sugar, and lemon rind on to boil.

2. 2

   Boil 5 minutes, strain, and while hot slice into it the bananas, grated pineapple, and Maraschino cherries with their liquor.

3. 3

   When ready to serve, put a square block of ice in the center of your punch bowl, pour over it the Apollinaris, add the fruit and the juice of the lemons, and put it all into the bowl.

4. 4

   Serve in thin, tall tumblers.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 123. The excerpt below is the record exactly as published.

Fruit Punch. Put 1 pt. of water and 1 lb. of sugar and the chopped yellow rind of 1 lemon on to l)oil. Boil 5 minutes, strain, and Avhile hot slice into it 2 bananas, 1 grated pineapple, and i/L' a bottle ]\Iaraschino cherries ami tlieii' li(iuor. When ready to serve put in the center of your punch l)owl a scpiare block of ice: pour over it 2 qts. of Apollinaris; add to the fruit tbe juice of (i lemons, and put it all into the l)Owl. Serve in thin, tall tumblers. Claret Punch. To the juice of 12 lemon

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