Swanee Fruit Punch
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Two cups of sugar
- One cup of water
- One cup of tea
- One pint of strawberry syrup
- Two cans of grated pineapple
- one and one-half gallons of liquid
Method
- Two cups of sugar, One cup of water, One cup of tea, One pint of strawberry syrup, Juice of ten lemons, Juice of six oranges, Two cans of grated pineapple, One large bottle of Maraschino cherries.
- Make syrup by boiling sugar and water together for ten minutes.
- Add the tea, fruit juices, pineapple, and strawberry syrup.
- Let stand thirty minutes, strain and add enough iced water to make one or one and one-half gallons of liquid.
- Turn into large punch bowl over a piece of ice and lastly add cherries.
- This quantity will serve about ten people.