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WHISKEY PUNCH, PLAIN--Use Regular Bar Glass

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

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A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

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

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. a tablespoonful of sugar

Method

  1. Two wineglassfuls of lemon or lime juice, half a tablespoonful of sugar, one-half wine glass of whiskey, and plenty of ice;
  2. shake and strain into punch glasses.

Plating

Cookware for this recipe

  • Whisk
  • Sieve
Source Public domain in the USA
Credit

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

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.