Mrs. Williamson's Punch
From Shallowford cookery, 1951
Presented as published in 1951. 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 Shallowford cookery (1951) by Marie Koury, page 13. The excerpt below is the record exactly as published.
Mrs. Williamson's Punch Grated rind of 3 lemons 1 qt. water Perio. sugar Boil 5 minutes and cool. This is your syrup. 2 cups strong tea Juice of 3 lemons ieopt.,.cold water A pinch of salt 1 large can pineapple 1 tablespoon almond juice extract 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.