Tea Punch
From The way to the heart, 1905
Presented as published in 1905. 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 way to the heart (1905) by Carrie Pickett Moore, page 46. The excerpt below is the record exactly as published.
13^ pounds of sugar. Bottle and cork tightly. Champagne Punch. One quart of Apolinaris water, i quart Sautern, 6 lemons (juice only), 3 oranges (juice only), i cup best green tea, ^ pound white sugar, i wineglass chartruse, i wineglass of Angos- tura bitters, 3 bottles champagne. Mix all ingredients but the champagne. This must be added just before serving. Enough for 20 people. A Good Plain Punch. One quart of whiskey, 3^ pint rum, i large teacup of strong green tea, i goblet orange juice, i lemon. Sweeten to taste. Tea Punch. Eight teaspoonfuls of best tea ; green is best. Peel of 6 lemons, put in i quart of cold water and boil long enough to extract the flavor (about 20 minutes). Strain the tea, then add i}i pounds of sugar, the juice of 6 lemons, and i quart of Jamaica spirit
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