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The 1918 Fanny Farmer Cookbook
1
cup sugar
1
/2 lb. Canton ginger
1
/2 cup orange juice
1
/2 cup lemon juice
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and
with crushed ice.
dilute
6
0
Champagne Punch
1
cup water
2
tablespoons
Orange Curacoa
cups sugar
Juice 2 lemons
quart California
2
1
champagne
2
cups tea infusion
4
tablespoons
brandy
Ice
tablespoons
Medford rum
2
1
quart soda water
Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curacoa,
lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch−bowl over a
large
piece of ice. Just before serving add soda water.
6
1
Club Punch
1
2
1
1
1
1
cup water
1
cups sugar
3
quart Burgundy
1
cup rum
Juice 2 lemons
/3 cup brandy
quart Vichy
sliced oranges
/2 can pineapple
1
/3 cup Benedictine
Ice.
cup tea infusion
Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice,
Chapter III − BEVERAGES
50
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