Tea Punch
From Kirmess cook book, 1907
Serves 12
Best mixed the day before serving.
Presented as published in 1907. 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 Kirmess cook book (1907), page 191. The excerpt below is the record exactly as published.
TEA PUNCH. Miss Sutton, Rye, N. Y. Pour a quaxt of boiling water over a tablespoonfal of tea and let it draw until cold. Add to the juice of three oranges, three lemons and one shredded pine- apple, a pint of sugar. Strain the tea and fruit juices, and just before serving add one quart of Apollinaris
Cook this with the app: pantry check, scaling, and the assistant.