CookEat Recipe
Claret Punch with Soda and Citrus
English documentary adaptation of printed Filippini No3316, with source, conversion and modern choices identified. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3316. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a larger measured bowl or split into measured sub-batches as an explicit capacity adaptation; do not force the book’s two-gallon vessel. Limites : Six bottle capacities and fruit/ice volumes unknown; historical bowl likely undersized. Correction: the printed HALF PINT red Curaçao is approximately 237 mL, not the former erroneous 473 mL. The separate PINT brandy remains approximately 473 mL. The six soda-bottle volumes, ice and fruit amounts, finished yield and glass count remain unmeasured. This liquid punch differs from No2012 frozen lemon-ice punch with raspberry syrup, cinnamon and kirsch. The photograph shows four selected helpings, not the whole batch.
Method
Steps
Step 1
Choose a measured food-safe punch vessel larger than the printed two-gallon bowl if the actual six soda bottles, six quarts claret, spirits, ice and fruit cannot fit safely. Combine sugar, six-orange and nine-lemon juice, half-pint curaçao, pint brandy and six quarts claret.
Step 2
Add six actual bottles plain soda, a measured amount clean ice and orange/pineapple slices for garnish; mix gently and record finished volume and number of glasses. No exact ABV or diner yield is inferred.
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