Party
Lenox Punch
A party-table recipe from 1910 featuring water, with the historic method and citation preserved.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 cups water
- ¾ cup sugar
- ⅔ tumbler currant jelly
- Ice
- 1 cup orange juice
- ½ cup lemon juice
- 2 bottles ginger ale
- ⅓ cup brandy
Historical transcription
Source method
- 1
Make a syrup by boiling sugar and water fifteen minutes. Add jelly, and, as soon as dissolved, add a piece of ice to cool mixture; then add fruit juices, ale, and brandy. Color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.