Punch
From San Rafael cook book, 1906, 1906
Serves 7
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 95. The excerpt below is the record exactly as published.
PUNCH— Mrs. Fronmuller. 6 oranges sliced and seeded, 6 bananas sliced thin and 1 can of shredded pineapple. Strawberries, grapes and cherries when in sea- son Maraschino cherries and liquor, 3 cups of sugar boiled in 1 cup of water, one cup of lemon juice, add cold tea or any kind of wine. It should be made some time before serving. Good. PUNCH— Helen Walker. 1 pt. uncolored Japan tea, cold, 1 qt. Reisling, 3 wine glasses Jama- ica rum, % wine glass Grenadine, % wine glass Maraschino, 4 wine glasses brandy, juice of 6 lemons and 2 oranges, 2 cups sugar. Let stand several hours. When ready to serve add sliced pineapple, a little sliced orange, some Maraschino cherries and 1 pt. champagne and a large lump of ice
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