Punch

Ingredients

• 1 quart of grape juice
• % gallon tea (sweetened)
• 2 bottles of ginger ale
• % doz. lemons

Method

1. 1

   Mix grape juice, tea and lemon juice and ginger ale just before serving.

2. 2

   Best served over crushed ice.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 28. The excerpt below is the record exactly as published.

PUNCH 2 oz. citric acid 7 cups sugar A oranges 1 qt. boiling water 1 gt. cold water Mix sugar, citric acid and grated rind of 2 oranges. Cover with boiling water and allow to stand until cool. Add cold water and juice of 4 oranges and allow to stand 24 hours. Strain. Dilute to taste when ready to serve. Used as a lemonade serves 40. This is excellent used in tea, especially when serving a large crowd. Makes a good foundation for fruit punch. Used con- Stantly in serving Grange. Will keep indefinitely in refrigerator. Mrs. J. B. Haney, Stem Grange. SPARKLING FRUIT PUNCH 2 cups boiling water 1/3 cup lemon juice 4 teaspoons orange pekoe tea 1% pints ginger ale % cup sugar % orange, Sliced thin 3% cup orange juice halved strawberries Pour fresh, boiling water over tea; steep 5 minutes. Strain; add sugar and stir until dissolved. Add orange and lemon juices. Chill. Add ginger ale and pour over ice in punch bowl. Float orange slices and halved straw- berries. Decorate ice block with cut fruits. (Miss) Elizabeth Lutterloh, Brown’s Chapel Grange. 47 EPISCOPALIAN PUNCH 1 tsp. whole cloves 3 lemons 1 tsp. mace 6 oranges 1 tsp. allspice 2 qts. of tea 2 sticks of cinnamon 2 qts. of water sugar Boil the spices in 2 quarts of water and add sugar to taste after the tea and fruit juices have been added. Cool punch before adding fruit juices from the lemons and oranges. ; : ; Mrs. Sue Corpening, Mills ‘River Grange. PUNCH 1 quart of grape juice % gallon tea (sweetened) 2 bottles of ginger ale juice % doz. lemons

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