The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › The Cook Book › Claret Punch

Claret Punch

2 inch piece stick cinnamon Few shavings lemon rind 11½ cups orange juice 1/3 cup lemon juice 1 pint claret wine Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon,

Read next

← Mint JulepFruit Beverages (Lemon rind and boil five) →