American
German Punch
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 cups Water
- 1¾ cups Tomatoes
- 3 Apples cored, pared, and chopped
- 1 cup Sugar
- 3 tablespoons Lemon Juice
- 1 Piece Ginger Root
- 3 tablespoons Maraschino
Make it
Method
- 1
Mix ingredients, except cordial, and cook thirty-five minutes. Rub through a sieve, add Maraschino, and freeze to a mush.
Source & rights
Where this recipe comes from
German Punch, 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.