Lenox Punch
A dish with sugar and tumbler currant jelly at the center.
contains alcohol
Ingredients
US
Metric
- 470 ml water
- 180 ml sugar
- ⅔ tumbler currant jelly
- Ice
- 240 ml orange juice
- 120 ml lemon juice
- 2 bottles ginger ale
- 80 ml brandy
Steps
- 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 (estimated, per serving)
| Calories | 509 |
|---|---|
| Protein | 2.7 g |
| Fat | 0.5 g |
| Carbs | 131.7 g |
| Fiber | 2.5 g |
| Sodium | 25 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States