Delicious Punch
From 1932 Favorite Recipes Albion Three Quarters Century Club Albion, MI (1932).
Source and licence
From 1932 Favorite Recipes Albion Three Quarters Century Club Albion, MI (1932), printed page 9, digitised by the Internet Archive: https://archive.org/details/1932-favorite-recipes-albion-three-quarters-century-club
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 6 cups sugar Squeeze juices
- 3 quarts water
- 1 quart boiling water
- 1 gallon of punch
Method
- 6 lemons 2 oranges 1 package jello (wild cherry) 4 to 6 cups sugar Squeeze juices from lemons and oranges, add sugar and let set a while, so that sugar is pretty well dissolved in fruit juice.
- Then add about 3 quarts water.
- Regulate amount of sugar to taste according to tartness.
- Dissolve jello in 1 quart boiling water, cool thoroughly, then add to liquid making about 1 gallon of punch.
- Strain if desired.
- Chill by putting in ice box or adding eracked ice.
- Any flavor of jello preferred may be used and cold tea spiced with cloves may be added if desirable, but if so, do not use as much water in proportion to amount of cold tea added.
- Will serve 16 to 20.
- Miriam E.
- Krenerick