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Lemon Punch
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 189. The excerpt below is the record exactly as published.
Lemon Punch. Dissolve 1 poimd of granulated sugar in 1 quart of water; add 2 wine glasses of lemon juice, 2 wine glasses of whisky, 1 wine glass of rum and the lemon sliced. Hot Punch. One-fourth of a pound of granulated sugar, 1 pint of boiling water, y^ of a pint of rum, i^ pint of brandy, 1 large lemon
Cook this with the app: pantry check, scaling, and the assistant.