Sherry Punch
From How we cook in Tennessee .., 1906
Serves 10
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.
Sherry Punch. — Half gallon water, two cups sugar, rind of three lemons boiled together. When cool add juice of six lemons, half pint sherry wine and quarter pound of crystalized cherries
Cook this with the app: pantry check, scaling, and the assistant.