Punch A La Regent

Name: Punch A La Regent
Yield: 5 servings
Ingredients: 1 quart bottle of dry champagne; 1 pint of good whisky; 1 quart of well-drawn tea; 1 tumblerful of Maraschino cordial; 1 wineglass of good rum; 8 thin slices of pineapple; 4 tablespoons of granulated sugar; The rind and juice of 1 lemon; The rind and juice of 1 orange

From The Blue grass cook book, 1904

Serves 5

This can be put in wide-mouthed bottles and kept for weeks on ice. In drinking it use ice freely. Water can be added, should it prove too strong for some tastes.

Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 71. The excerpt below is the record exactly as published.

PUNCH A LA REGENT E. D. P. 1 quart bottle of dry champagne, 1 pint of good whisky, 1 quart of well-drawn tea, 1 tumblerful of Maraschino cordial, 1 wineglass of good rum, 8 thin slices of pineapple, 4 tablespoons of granulated sugar, The rind and juice of 1 lemon. The rind and juice of 1 orange

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