COOKLORE


Punch



to browse recipes, just click the menu button at top right of page



Roman punch





1887



One quart lemon water ice: four lemons (rind of three); one orange (rind and juice); one quart water; one and one-quarter pounds sugar. One-half pint Jamaica rum; one gill maraschino; one teaspoonful vanilla. Have the lemon ice frozen very hard; add the liquor slowly; heat well and set away in salt and ice for four to five hours to ripen. It should not be frozen very hard when it is served.


Roman Punch





1893



Mix three large cups of strong, sweet lemonade with a glass of champagne, a glass of rum, the juice of two oranges and the beaten whites of two eggs into which half a pound of powdered sugar has been stirred. Ice plentifully.



Emerald Punch





1918



Make a simple syrup by boiling together 2 c granulated sugar, 3 c water; add 4 cloves and a two-inch piece of cinnamon stick, 1 Tbsp syrup from Canton ginger, and cool. To the cold syrup add the juice of 3 lemons and oranges, 1 drop peppermint extract and Burnett’s green paste to color; strain and turn into a bunch bowl containing a block of ice. Garnish with mint leaves.



Currant Delectable





1919



Cook 1 quart of stemmed currants with 1 cupful of sugar until the fruit is soft and pulpy. Strain off all juice and add to it 1 cupful of water. Cool. Half fill tall glasses with ice, squeeze in the juice of half a lemon and add the currant juice and more ice. Serve with sweet wafers.


Grape Punch





1920



Add to a glassful of milk 2 tablespoons grape juice, 2 teaspoons beet sugar and 1 egg, well beaten. Serve with a grate of nutmeg sprinkled over the top. May be served hot in cold weather.


Garden of Eden





1925



Make a syrup of 3 cups of sugar and 1 quart of water, and while hot stir in 1 cup of grated pineapple, the juice of 1 grapefruit, 3 lemons, and 6 oranges. Add 3 quart bottles of pineapple juice and a tablespoon of minced mint leaves. Pour over a large block of ice.



Ginger Pep





1929



1 quart cider

1/2 cup crushed pineapple

1/2 dozen thin slices of orange

3 sprigs mint

1 quart ginger ale

1 pint lemon carbonated beverage


Put together the cider, pineapple and orange slices. Add mint. Just before serving add the well chilled carbonated beverages.



Grape Gin





1929



1 bunch fresh mint

5 lemons, juice

1/2 cup sugar

1/2 cup water

2 cups grape juice

1 quart ginger ale


Shake the mint under the faucet, remove leaves, reserving tips of spray for garnish. Put leaves with lemon juice, sugar and water. Let stand 30 minutes. Strain, add grape juice and ginger ale. Pour over block of ice and serve garnished with mint leaves and slices of lemon.



Oriental Punch





1929



1/2 cup sugar

1 cup water

6 cloves

1 inch stick cinnamon

2 lemons, juice

2 oranges, juice

1 drop peppermint oil

1 bottle cola or ginger ale

Fresh mint leaves


Allow sugar and water to simmer five minutes. Add cloves, cinnamon and ginger [?] to hot syrup. Cover and let stand until cold. Add fruit juices and peppermint and stir well. Add cola and stir gently. Pour over ice and garnish with mint leaves.



Cardinal Punch





1929



1 quart cranberries

Water

2 cups sugar

1 cup orange juice

1 1/2 tbsp lemon juice

1 quart ice or soda water

Ice


Put cranberries and 1 quart of water in saucepan. Cook until fruit is very soft, crush and drain through double cheesecloth. Cook sugar with two cups of water for three minutes; add the cranberry juice with orange juice and lemon juice. Just before serving add 1 quart of ice water or soda water and pour over a block of ice. (30 punch glasses)



Blackberry Punch





1940



1 quart blackberries

1 cup grape juice

Juice of two oranges

Juice of two lemons

Sugar syrup


Cook fresh blackberries with just enough water to keep them from burning. Strain and sweeten with the desired amount of sugar syrup. Add other juices and chill. This makes about 1 1/2 quarts. When serving, fill glasses about 1/3 full, add crushed ice and fill with charged water.



Ginger Ale Imperial





1940



2 cups ginger ale

1 cup cold tea

3/4 cup sugar syrup

Juice of three oranges

Juice of four lemons

2 cups ice water

Plenty of ice


Combine the fruit juices, sugar syrup and tea. Chill until ready to serve. Just before serving, add water, ginger ale and ice. Garnish with a leaf of mint.