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.

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Fruit Punch IV

1 cup grated pineapple 1 cup raspberry syrup 1½ cups tea infusion 114 cups sugar 1 cup hot water 1 quart Apollinaris Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and water fifteen minutes. Turn in punch-bowl over a large piece of ice. Chill thoroughly, and just before serving add Apollinaris.

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← Fruit Punch IIIGinger Punch →