Punch
From Kentucky receipt book, 1903
Serves 24
Serves 30 people.
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.
punch bowl. Add liquor and champagne last when ready to serve. 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, ^ tea- spoon of nutmeg.' Eub cut sugar over the lemon until it has absorbed all the yellow from rind. Put sugar in punch bowl, add the lemon juice and mix well, then pour over the boiling water and stir well, add rum, brandy and nutmeg. The punch is then ready to serve. Cardinal Punch. One coffee cup of granulated sugar, 1 quart red raspberries, juice of 3 lemons, V^> coffee cap of Maraschino, l^ cup of curacoa, 1 quart of ApoUinaris water. Mash the raspberries fine and strain through a cloth ; add sugar and the lemon juice ; strain ^gain. Put in the Maraschino and curacoa, then the ApoUinaris. Serve very cold. Punch. One-half teacup of English breakfast tea, and 1 quart of boil- ing water ; set on range to steep. Remove from fire and pour it over the peels of 2 lemons; add 2 pints granulated sugar, and stir well. Then put in punch bowl, and add 2 bottles of St. Julian claret, 1 quart whisky, 1 pint of Jamaica riim, juice of 2 dozen lemons, juice of 6 oranges. Set away until ready to serve. Dice 6 oranges, also 6 bananas. Put large block of ice in bowl, the fruit and 1 orange sliced very thin, and 1 bunch Malaga grapes
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