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The 1918 Fanny Farmer Cookbook
1
1/2 tablespoons gin
Prepare same as Cardinal Punch; strain before freezing, to remove orange rind.
4
4
4
6
7
8
Lenox Punch
cups water
2
3
2
1
cup orange juice
/4 cup sugar
1
/2 cup lemon juice
/3 tumbler currant
jelly
2
1
bottles ginger ale
/3 cupbrandy
Ice
Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved,
add a piece of ice to cool mixture; then add and fruit juices, ale, and brandy. Color red, freeze
to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
German Punch
cups water
2
1
1
cup sugar
3/4 cups tomatoes
3
tablespoons
lemon juice
apples, cored,
pared, and
chopped
Piece ginger root
3
3
tablespoons Maraschino
Mix ingredients, expect cordial, and cook thirty−five minuted. Rub through a sieve, add
Maraschino, and freeze to a mush.
London Sherbet
2
cups sugar
3
tablespoons lemon
juice
2
1
cups water
cup fruit syrup
/3 cup seeded and
1
finely cut raisins
Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS
509
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