Punch

Ingredients

• 2 qts. of water
• 3 sticks cinnamon
• 2 pieces of ginger root
• 2 cups sugar
• juice of 2 doz. oranges
• juice of 1½ doz. lemons
• 2 bottles of ginger ale

Method

1. 1

   Boil together water, cinnamon, ginger root, and sugar until smooth.

2. 2

   When cool, add the juice of oranges and lemons.

3. 3

   Add ginger ale when ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 3. The excerpt below is the record exactly as published.

PUNCH (serves 30) 2 qts. tea or cold water , 1% pts. any fruit in season 1%4 No. 2 cans shredded (oranges, cherries or pineapple or pineapple grapefruit juice) juice 2 qts. water, or carbonated 21% cups sugar or % syru é p yrup water, or ginger ale 114 c. lemon juice (9 lemons) ; “3 Make a syrup of 2 qts. tea and sugar. Cool and allow the rind of 6 lemons to stand in hot syrup—about four hours. Add lemon juice and fruit. Add ice water or gingerale just before serving. Serve with crushed ice with slices of lemon, or orange or cherry on top. Mrs. R. L. Coburn. THE WILLIAMSTON COOK BOOK ae AUNT SUSAN’S LEMONADE Make a syrup of 1% cups sugar and 2% cups water. Cool, add juice of 6 lemons, juice of 2 oranges, and grated rind of 1 irange. Pour over 1 cup mint leaves. Cover and let stand 1 hour. Strain into a quart jar and keep in refrigerator. Use % cup syrup for each serving. Fill glass with ice cubes or crushed ice and water. Makes 10 or 12 glasses. Mrs. H. L. Barnhill. PUNCH Boil together until smooth 2 qts. of water, 3 sticks cinnamon, 2 pieces of ginger root, and 2 cups sugar. When cool, add the juice of 2 doz. oranges and 1% doz. lemons. Then add 2 bottles of ginger ale

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