Fish House Punch
A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).
A historical recipe
Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 1 lb. of sugar
- 1 wineglass of peach brandy
Method
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- This is the recipe used by “The State-in-Schuylkill” Club House, and given to Mrs.
- Thomas J.
- Barger by Mr.
- Rodman Wister, Philadelphia, Pa., who contributed it to this book.
- Two qts.
- of rum, 1 qt.
- of brandy, 1 qt.
- of lemon juice, 1 lb.
- of sugar, 1 wineglass of peach brandy.
- Water to taste.
- Put in a bowl with a lump of ice.
- Stir frequently and do not use for an hour.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon