Salpicon of Fruit Punch

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

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A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

This is served in glasses, in place of and in the same way as frozen punch after the roast.
Cut a pineapple into small dice;
remove the bitter skin carefully from the segments of three shaddocks and cut them into pieces.
Cut in two and remove the seeds from a pound of white grapes;
mix the fruit together.
Put a cupful of rum and a cupful of sugar into a saucepan on the fire and let them come to the boiling point, then pour them over the fruit and let stand until cold.
The rum will not penetrate the fruit so well if put on cold.
Put the mixture into a freezing-can and pack in ice and salt for several hours, or until ready to serve.
Stir the mixture together carefully every little while.