French Punch
From Mrs. Johnstone's cook book of tested recipes (1911).
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A historical recipe
Mrs. Johnstone's cook book of tested recipes, by Johnstone, May Searles, Mrs. [from old catalog] (1911).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- F'ive pounds of raisins.
- Five pounds of dried apples.
- F'ive gallons of water.
- Put in an earthen jar for three days, stirring occasionally, then bottle and put a stick of cinnamon and a teaspoon of sugar in each bottle.
- Keep in cool place.
- The punch has fermented before bottling.
Cookware for this recipe
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Wooden spoon