West Point Punch
From The 3-6-5 cook book, for use 365 days in the year (1899).
Source and licence
From The 3-6-5 cook book, for use 365 days in the year (1899), printed page 261, digitised by the Internet Archive: https://archive.org/details/365cookbookforus00pech
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
- one teacup of green tea
- eight tablespoonfuls of currant jelly mixed
- two quarts of champagne
- one teacup of Curacoa
Method
- One goblet of brandy, one goblet of Jamaica rum, one teacup of green tea, eight tablespoonfuls of currant jelly mixed with the hot tea, one goblet of white sugar, the juice of four lemons, four lemons cut in thin slices, one pineapple cut in thin slices, two quarts of champagne, one teacup of Curacoa, plenty of pounded ice;
- mix well, let the punch ripen for an hour before adding the ice.