Recipe: Fruit Punch

As fruit beverages are very often served at small receptions, club meetings, or parties, a recipe that will make a sufficiently large quantity is often desired. The amounts mentioned in the following recipe will make enough fruit punch to serve thirty to forty persons if punch glasses are used, or sixteen to twenty if ordinary drinking glasses are used.

Fruit Punch

  • 2-1/2 c. sugar
  • 1 qt. water
  • 2 c. fruit juice (raspberry, strawberry, or cherry)
  • 6 oranges
  • 6 lemons
  • 1 pt. can grated pineapple
  • 1 c. strong black tea (strained)
  • 1 qt. carbonated water
Year 1928

Recipe: Frozen Spiced Punch

Something entirely different in the way of a frozen dessert can be made by making frozen spiced punch according to the accompanying directions. A dessert of this kind is a fitting conclusion to a meal that is somewhat hearty and varied in its nature.

Frozen Spiced Punch

(Sufficient to Serve Six)

  • 6 cloves
  • 2-in. stick cinnamon
  • 1 qt. water
  • 2 c. sugar
  • 1/2 c. pineapple juice
  • 1/2 c. orange juice
  • 1/2 c. lemon juice
  • 4 drops wintergreen oil

Put the cloves and cinnamon into the water, place over the fire, bring to the boiling point, and then add the sugar. Cook together for a few minutes, remove from the fire, and cool. Add the pineapple, orange, and lemon juice, strain, add the wintergreen oil, and freeze.

Year 1928

Recipe: Raspberry Punch

Place one box of raspberries in a Saucepan and add

  • One-half cup of water,
  • One and one-half cups of sugar.

Bring to a boil and cook slowly until the fruit is soft. Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.

To use: Place one-half cup of the prepared raspberry syrup in a tall thin glass and add

  • One tablespoon of lemon juice,
  • One-half cup of crushed ice.
  • Fill with carbonated water.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Ginger-Ale Punch

As most persons like the flavor of ginger ale, punch Containing ginger ale is always a favorite when a large company of persons is to be served. The quantity that the accompanying recipe makes will serve twenty to twenty-five persons if punch glasses are used, or ten to twelve persons if drinking glasses are used.

GINGER-ALE PUNCH

  • 1-1/2 c. sugar
  • 1 pt. water
  • 2 lemons
  • 3 oranges
  • 1 pt. grape juice
  • 4 sprigs fresh mint (crushed)
  • 1 lemon sliced thin
  • 1 qt. ginger ale

Boil the sugar and water for 2 minutes and allow the sirup to become cool. Drill the juice from the lemons and oranges and add this with the grape juice, crushed mint, and sliced lemon to the sirup. Just before using, add the ginger ale and serve over cracked ice.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Regent Punch

Take four large lemons; roll them on the table to make them more juicy, and then pare them as thin as possible. Cut out all the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water with two tea-spoonfuls of raw green tea of the best sort. Let all boil together about ten minutes. Then strain it through linen, and stir in a pound of powdered loaf-sugar and a bottle of champagne, or of any liquor suitable for punch. Set it again over the fire, and when just ready to boil, remove it, and pour it into a china bowl or pitcher, to be sent round in glasses.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Fine Milk Punch

Pare off the yellow rind of nine large lemons, and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity, (in the above proportions,) and bottle it. It will keep several months.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Punch

Roll twelve fine lemons under your hand on the table; then pare off the yellow rind very thin, and boil it in a gallon of water till all the flavour is drawn out. Break up into a large bowl, two pounds of loaf-sugar, and squeeze the lemons over it. When the water has boiled sufficiently, strain it from the lemon-peel, and mix it with the lemon juice and sugar. Stir in a quart of rum or of the best whiskey.

Two scruples of flowers of benjamin, steeped in a quart of rum, will make an infusion which much resembles the arrack of the East Indies. It should be kept in a bottle, and a little of it will be found to impart a very fine and fragrant flavour to punch made in the usual manner.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)