Roumanian Punch
From How we cook in Tennessee .., 1906
Serves 30
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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 144. The excerpt below is the record exactly as published.
Roumanian Punch. — Juice of two dozen oranges, one dozen lemons, juice of two cans sliced pineapple, one bottle of mara- schino cherries, or a bottle of strawberry acid; add one gallon water to half the quantity, sweeten to taste, put a lump of ice m bucket, and just before serving add six bottles of seltzer water
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