Hot Brandy Punch
From The national course in home economics, 1917
Serves 2
Nutmeg may be added if desired.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 246. The excerpt below is the record exactly as published.
HOT BRANDY PUNCH. One-fourth pint of Jamaica rum, one-half pint of brandy, one-quarter of a pound of sugar, one lemon and one pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.