Orange Punch, Frozen

Name: Orange Punch, Frozen
Yield: 25 servings
Ingredients: Fourteen even sized oranges; three lemons; one ripe pineapple; half pound of Tokay or Malaga grapes; four teacupfuls of sugar; one quart of boiling water; one quart of cold water; one pint bottle of Maraschino cherries; one pint of heavy cream; a pinch of salt; one pint of fresh sweet milk; twenty pounds of ice; two pounds of ice cream salt

From The new Annie Dennis cook book, 1905

Serves 25

Serve in orange skins with whipped cream.

Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 143. The excerpt below is the record exactly as published.

Orange Punch, Frozen Fourteen even sized oranges, three lemons, one ripe pineapple, or can of sliced pineapple, half pound of Tokay or Malaga grapes, four teacupfuls of sugar, one quart of boiling water, and one of cold water. One pint bottle of Maraschino cherries, one pint of heavy cream, a pinch of salt, one pint of fresh sweet milk, twenty pounds of ice, and two pounds of ice cream salt. Carefully peel and slice the pineapple, then cut it into dice, being careful to save the juice ; put this in the refrigerator until ready for use. Wash twelve oranges, then with a small sharp knife, cut them in half, and cut the meat from the skins very carefully, as the skins are to be used to serve the punch in, and the two pieces which belong together must be kept to- gether. The easiest way to remove the meat is to slip the knife around the edge of the fruit, then with a sharp edged teaspoon cut it out at the center. When this has been done, wrap the skins in a towel and put them in the refrigerator. Cut the orange meat into very small pieces with scissors, rejecting the seed and any tough part. Wash and squeeze the lemons and the two oranges; put the skins in a small bowl and pour over them the quart of boiling water. Let stand half an hour. Peel, and cut in half the grapes, removing the seed. Strain the juice from the cherries into a cup and cut the cherries into halves. Into a large earthenware bowl, strain the water from the lemon skins, etc. Add three and a half tea- cupfuls of sugar and the quart of cold water.

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