Tea Punch

Name: Tea Punch
Yield: 16 servings
Ingredients: a quart of boiling water; a tablespoonful of Ceylon or English breakfast tea; the juice of three lemons; the juice of three oranges; the pulp and juice of a shredded pineapple; one pint of sugar; one quart of Apollinaris; one box of fresh strawberries or raspberries

From How we cook in Tennessee .., 1906

Serves 16

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 145. The excerpt below is the record exactly as published.

Tea Punch. — Make a strong infusion of tea, pouring a quart of boiling water over a tablespoonful of Ceylon or English breakfast tea, and letting it stand until cold. Strain and add to the following mixture: The juice of three lemons and the juice of three oranges, the pulp and juice of a shredded pine- apple and one pint of sugar. When the sugar is entirely dis- solved, add one quart of Apollinaris and one box of fresh strawberries or raspberries

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