American
Ginger Punch
A historical drink recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 quart Cold Water
- 1 cup Sugar
- ½ lb Canton Ginger
- ½ cup Orange Juice
- ½ cup Lemon Juice
Make it
Method
- 1
Chop ginger, add to water and sugar, boil fifteen minutes; add fruit juice, cool, strain, and dilute with crushed ice.
Source & rights
Where this recipe comes from
Ginger 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.