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Sauteme Punch (Punch au Sauterne) a la Octavious
From The Swedish, French, American cook book, 1918
Serves 10
A liquid punch to be served as refreshment at receptions and late suppers.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 485. The excerpt below is the record exactly as published.
Sauteme Punch (Punch au Sauterne) a la Octavious Half pound loaf sugar, juice of one and a half lemons and two oranges, two quarts sauterne, one pint brandy, some sliced pine¬ apple, bananas, and oranges, and one quart carbonate water
Cook this with the app: pantry check, scaling, and the assistant.