Tea Punch

Ingredients

• Over one tablespoonful of good Ceylon, or any preferred brand of tea
• three pints of boiling water
• the strained juice of three lemons
• three oranges
• finely shred a pine-apple
• one pint of granulated sugar
• one pint of water
• Add a quart of Apollinaris water
• one cupful of sliced strawberries

Method

1. 1

   Pour boiling water over the tea, cover and steep for six minutes, then strain.

2. 2

   Mix the fruit juices and shredded pineapple with the tea, adding syrup to taste.

3. 3

   Keep cool and serve in a punch bowl with ice and fruit.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 3. The excerpt below is the record exactly as published.

TEA PUNCH. Over one tablespoonful of good Ceylon, or any preferred brand of tea, pour three pints of boiling water, cover and steep for six minutes, then strain. Take the strained juice of three lemons and three oranges, finely shred a pine- apple. Make a plain syrup with one pint each of granulated sugar and water, boil for five minutes and set aside. Mix the fruit, fruit juice and tea and add as much of the syrup as may be necessary to make pleasantly sweet. Keep cool, and when needed pour it into a punch bowl containing a large piece of ice. Add a quart of Apollinaris water and one cupful of sliced strawberries or other fruit of contrasting color. GRAPE FRUIT COCKTAIL. Into a glass nearly filled with shaved ice put four tablespoonfuls of fruit juice, one tablespoonful of sugar syrup, two tablespoonfuls of brandy and one tablespoonful of maraschino. Stir well for a moment, then strain off into a cocktail glass, adding a small piece of solid grape fruit pulp. 24 TABLE TALK'S ILLUSTRATED COOK BOOK AN AUTUMN PUNCH BOWL. CUT A BUCKET WITH TWO HANDLES FROM A ROUND PUMPKIN; SCRAPE OUT CLEAN AND LINE WITH SHAVED ICE, ON WHICH PLACE THE DISH HOLDING THE PUNCH, LEMONADE, CRAPE JUICE OR CIDER. DECORATE WITH ARTIFICIAL CHERRIES OR DRIED GRAINS AND WREATH WITH BUNCHES OF GRAPES. FRUIT PUNCH. Peel and grate a small pineapple, discarding the tough core. Measure and to each cupful add one cupful of boiling water and simmer for ten minutes. Add one-half of a cupful of freshly made hot tea and a syrup made by boiling together for ten minutes one pint of water and one pint of granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.