Ginger Ale Punch

Ingredients

• cup sugar
• cup orange juice
• 1/4 cup lemon juice
• 2 cups ginger ale
• 2 cups charged water
• a few thin slices of orange
• a few thin slices of banana

Method

1. 1

   Mix cup sugar with hot tea.

2. 2

   Stir until sugar is dissolved.

3. 3

   Add orange juice, lemon juice, and a few thin slices of orange and banana.

4. 4

   Pour into punch bowl over a large square of ice and just before serving add ginger ale and charged water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 43. The excerpt below is the record exactly as published.

cup orange juice. 1/4 cup lemon juice. 2 cups ginger ale. 2 cups charged water. Mix cup sugar with hot tea. Stir until sugar is dissolved. Adc orange juice, lemon juice and a few thin slices of orange and ba- nana. Pour into punch bowl over large square of ice and just before serving add ginger ale and charged water. Mrs. D. F. Stevenson. GRAPE JUICE. 10 lbs. nearly ripe grapes. 3 cups water. Sugar. Mash grapes and put to boil with water. Simmer until seeds and pulp separate, then strain in jelly bag. Do not mash as this will cause juice to become muddy. To each pint of juice add 14< cup sugar. Boil and skim. In 5 min. put in bottles that have stood in hot water. Cork and keep in cool dry place. Mrs. James Wilson. Juice of 5 lemons. 2 bottles ginger ale. 2 qts. tea. Juice of 3 lemons. 1 bottle ginger ale. Sweeten to taste. MINT ALE. 11/2 cups sugar. 6 stalks mint. Mrs. C. J. Stovel. FRUIT PUNCH. Juice of 3 oranges. Juice from 1 can pineapple. 1 pt. White Rock. Mrs. Geo. Alden Wight. BEVERAGES 85 GINGER ALE PUNCH. 11/2 cups sugar. Juice of 4 lemons. 1 pt. grape juice. 2 qts. water. 1 qt. ginger ale. Make syrup by boiling sugar and water together for 10 min. Add remainder water and lemon juice. Add grape juice and just before serving, the ginger ale. Makes 2 gallons. Mrs. J. Edward Ball, East Lake. A DELICIOUS ICED TEA. 6 t-spoons tea. Juice of 12 lemons. 1 qt. boiling water. 1 qt. White Rock. Pour boiling water over tea, steep 10 min. Strain and sweeten Add lemon juice and carbonated water just before serving. Mrs. Emily McDougall. CLEAR PUNCH. 1 qt. cold tea. Juice 12 lemons. Juice 6 oranges. 1 large can pineapple. 1 qt". water. Sweeten to taste. Just before serving, add 3 pints ginger ale. Mrs. R. F. McCormack, President, Parent Teachers Assn. BLACKBERRY BEVERAGE. Mash any quantity of blackberries. Cover with boiling water and let stand 24 hours. Strain. To every gallon of juice add 3 lbs. sugar. Put in bottles with 1 raisin to each quart. Cover with white cloth and change cloth each morning for nine days, keeping the bottles overflowing by filling them each morning from an extra bottle of juice saved for this purpose. Cork gradually. Mrs. Arthur Stitt. PICKLES. Mrs. J. L. Minsen-Chairman. CHOW-CHOW. (Superior English recipe over 100 years old.) seed. red peppers. tbls. mustard oz. tumeric. tbls. celery seed. tbls. each allspice and cloves, cup sugar

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