PARLOR PUNCH (MORAN'S)
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 98. The excerpt below is the record exactly as published.
PARLOR PUNCH (MORAN^S). One tablespoonful of white sugar, a little lemon juice. two wineglassfuls of English black tea, one wineglassful of whiskey, one-half wineglassful of Jamaica rum, a little raspberry syrup, plenty of small ice
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