Grapefruit Punch

Ingredients

• juice from the grapefruit
• boiled sugar syrup until sweet enough
• Flavor with sherry, maraschino or any wine preferred
• the well beaten whites of two eggs

Method

1. 1

   Express the juice from the grapefruit, adding boiled sugar syrup until sweet enough.

2. 2

   Flavor with sherry, maraschino, or any preferred wine.

3. 3

   Freeze, and just before the punch begins to harden, add the well beaten whites of two eggs for a gallon of punch.

4. 4

   Serve in sherbet glasses, garnished with strawberries, shredded pineapple, etc.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 132. The excerpt below is the record exactly as published.

GRAPEFRUIT PUNCH. Express the juice from the grapefruit, adding boiled sugar syrup until sweet enough. Flavor with sherry, maraschino or any wine preferred. Freeze, and just before the punch begins to harden add the well beaten whites of two eggs

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