Oriental Punch

Ingredients

• 1 cup sugar
• 14 cup lemon juice
• 1 cup water
• 1 cup orange juice
• 6 cloves
• 1 drop oil of peppermint
• 1 inch stick cinnamon
• Green coloring
• 14 tablespoon chopped Canton ginger
• Mint leaves

Method

1. 1

   Boil sugar and water 5 minutes.

2. 2

   Add cloves, cinnamon, and ginger; cover and let stand until cold.

3. 3

   Add fruit juices, strain, color green, and add peppermint.

4. 4

   Let stand 1 hour and pour into punch bowl over a cake of ice.

5. 5

   Garnish with fresh mint leaves.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 20. The excerpt below is the record exactly as published.

ORIENTAL PUNCH 1 cup sugar 14 cup lemon juice 1 cup water 1 cup orange juice 6 cloves 1 drop oil of peppermint 1 inch stick cinnamon Green coloring 14 tablespoon chopped Canton ginger Mint leaves

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