Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-free
Old Colonial Punch
From Mary Jane's cook book, 1916
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Sultana raisins, % pound
- Lemons, 2
- Currants, 1 cup
- Powdered sugar, 2 cups
- Almond extract, 1 teaspoon
- Grated cocoanut, 3 tablespoons
- Preserved ginger, % cup
- Cinnamon, y2 teaspoon
- Oranges, 4
- Ginger ale, 1 quart
- Boiling water, 1 quart
Method
Steep the raisins and currants in the boiling water for half an hour, strain and when cold add the extract, the preserved ginger, fruit juices, sugar, cocoanut and cinnamon.
Mix all well and chill.
When ready to serve pour over all the iced ginger ale.
Serve with crushed ice.
Nutrition per serving
547Calories
6 gProtein
135 gCarbs
2 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
OLD COLONIAL PUNCH. Sultana raisins, % pound. Lemons, 2. Currants, 1 cup. Powdered sugar, 2 cups. Almond extract, 1 teaspoon. Grated cocoanut, 3 tablespoons. Preserved ginger, % cup. Cinnamon, y2 teaspoon. Oranges, 4. Ginger ale, 1 quart. Boiling water, 1 quart
Cook this with the app: pantry check, scaling, and the assistant.