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Granito Punch, Iced

Name: Granito Punch, Iced
Yield: 3 servings
Ingredients: two or three lumps of sugar; the yellow rind of an orange; the yellow rind of half a lemon; three wine-glassfuls of green tea; the same of brandy; the same of rum; the same of syrup; the same of maraschino; the same of pineapple syrup; the juice of two lemons; the juice of an orange; a pint bottle of Champagne

From Cassell's dictionary of cookery, 1892

Serves 3

Time: about half an hour to prepare. Sufficient for a quart.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 630. The excerpt below is the record exactly as published.

Granito Punch, Iced.— Ivub the yellow rind of an orange and of half a lemon upon two or three lumps of sugar. Mix with them three wine-glassfuls of green tea, and the same of brandy, riun, syrup, maraschino, and pine- apple syrup. Add the juice of two lemons, the juice of an orange, and a pint bottle of Champagne

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