Fourteen even sized oranges, three lemons, one ripe
pineapple, or can of sliced pineapple, half pound of
Tokay or Malaga grapes, four teacupfuls of sugar,
one quart of boiling water, and one of cold water. One
pint bottle of Maraschino cherries, one pint of heavy
cream, a pinch of salt, one pint of fresh sweet milk,
twenty pounds of ice, and two pounds of ice cream salt.
Carefully peel and slice the pineapple, then cut it
into dice, being careful to save the juice ; put this in the
refrigerator until ready for use. Wash twelve
oranges, then with a small sharp knife, cut them in
half, and cut the meat from the skins very carefully,
as the skins are to be used to serve the punch in, and
the two pieces which belong together must be kept to-
gether. The easiest way to remove the meat is to slip
the knife around the edge of the fruit, then with a
sharp edged teaspoon cut it out at the center. When
this has been done, wrap the skins in a towel and put
them in the refrigerator. Cut the orange meat into
very small pieces with scissors, rejecting the seed and
any tough part. Wash and squeeze the lemons and the
two oranges; put the skins in a small bowl and pour
over them the quart of boiling water. Let stand half
an hour. Peel, and cut in half the grapes, removing
the seed. Strain the juice from the cherries into a
cup and cut the cherries into halves.
Into a large earthenware bowl, strain the water
from the lemon skins, etc. Add three and a half tea-
cupfuls of sugar and the quart of cold water.✪ Orange Punch, Frozen Drain
into it the juice from the orange meat, the pineapple,
th)e grapes and all of that from the cherries.
Have the ice crushed and mixed with the salt, and
this packed around the freezer. Turn the punch into
the freezer; when it begins to freeze, turn into it thie
orange meat, the pineapple, the grapes and the cherries.
THE NEW ANNIE DENNIS COOK BOOK 279
Free23e until hard. This may be made several hours
before ready to use. Just before serving turn the
cream and sweet milk, which have been kept in the
refrigerator, into an earthenware gallon bowl, which
has been rinsed with cold water. Stir into the cream
the remaining half teacupful of sugar, and the pinch
of salt, and whip to a stiff froth with a syllabub churn,
removing the cream to another vessel as it rises.
To serve the punch: Have a bread and butter
plate set in a breakfast size plate. Fill the cavity in
one orange skin with the punch and place it on the
bread and butter plate just as though it were an orange
nearly cut in half. Where it has apparently fallen
apart, showing what seems to be the meat of a fresh
orange, put in a heaping teaspoonf ul of whipped cream.
On one side of the breakfast plate place a small iced
heart-shaped cake — angel food preferably — and on the
other side a graceful spray of long stemmed violets,
with five or six green leaves, slipping a small afternoon
teaspoon just under the edge of the violets.
Fruit Punch ✪ Fruit Punch
Page 144 · 2 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fourteen even sized oranges, three lemons, one ripe pineapple, or can of sliced pineapple, half pound of Tokay or Malaga grapes, four teacupfuls of sugar, one quart of boiling water, and one of cold water. One pint bottle of Maraschino cherries, one pint of heavy cream, a pinch of salt, one pint of fresh sweet milk, twenty pounds of ice, and two pounds of ice cream salt.
Carefully peel and slice the pineapple, then cut it into dice, being careful to save the juice ; put this in the refrigerator until ready for use. Wash twelve oranges, then with a small sharp knife, cut them in half, and cut the meat from the skins very carefully, as the skins are to be used to serve the punch in, and the two pieces which belong together must be kept together. The easiest way to remove the meat is to slip the knife around the edge of the fruit, then with a sharp edged teaspoon cut it out at the center. When this has been done, wrap the skins in a towel and put them in the refrigerator. Cut the orange meat into very small pieces with scissors, rejecting the seed and any tough part. Wash and squeeze the lemons and the two oranges; put the skins in a small bowl and pour over them the quart of boiling water. Let stand half an hour. Peel, and cut in half the grapes, removing the seed. Strain the juice from the cherries into a cup and cut the cherries into halves.
Into a large earthenware bowl, strain the water from the lemon skins, etc. Add three and a half teacupfuls of sugar and the quart of cold water. Drain into it the juice from the orange meat, the pineapple, the grapes and all of that from the cherries.
Have the ice crushed and mixed with the salt, and this packed around the freezer. Turn the punch into the freezer; when it begins to freeze, turn into it thie orange meat, the pineapple, the grapes and the cherries.
Freeze until hard. This may be made several hours before ready to use. Just before serving turn the cream and sweet milk, which have been kept in the refrigerator, into an earthenware gallon bowl, which has been rinsed with cold water. Stir into the cream the remaining half teacupful of sugar, and the pinch of salt, and whip to a stiff froth with a syllabub churn, removing the cream to another vessel as it rises.
To serve the punch: Have a bread and butter plate set in a breakfast size plate. Fill the cavity in one orange skin with the punch and place it on the bread and butter plate just as though it were an orange nearly cut in half. Where it has apparently fallen apart, showing what seems to be the meat of a fresh orange, put in a heaping teaspoonful of whipped cream. On one side of the breakfast plate place a small iced heart-shaped cake — angel food preferably — and on the other side a graceful spray of long stemmed violets, with five or six green leaves, slipping a small afternoon teaspoon just under the edge of the violets.
Fruit Punch
Records on this page
Orange Punch, FrozenFruit Punch