Recipes > Beverages > Punch > Punch à la Nantes

Punch à la Nantes

Ingredients

• 2 pounds of rhubarb
• 1 pint of water
• 1 bay leaf
• 1 cup of sugar
• 1 cup of orange juice
• 1/4 cup of lemon juice
• 1/4 cup of ginger syrup

Instructions

Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar of preserved ginger, and a piece of ice. Add water as needed.

Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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