American
Fruit Punch III
A historical drink recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 cup Sugar
- 1 cup Hot Tea Infusion
- ¾ cup Orange Juice
- ⅓ cup Lemon Juice
- 1 pint Ginger Ale
- 1 pint Apollinaris
- Few slices Orange
Make it
Method
- 1
Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange.
Source & rights
Where this recipe comes from
Fruit Punch III, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.