Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > Punch Hollandaise
  Cardinal Punch Victoria Punch  
CONTENTS · BIBLIOGRAPHIC RECORD

Punch Hollandaise

4 cups water
Rind one lemon
11/3 cups sugar
1 can grated pineapple
1/3 cup lemonjuice
1/4 cup brandy
2 tablespoons gin

Cook sugar, water, and lemon rind fifteen minutes, add lemon juice and pineapple, cool, strain, freeze to a mush, add strong liquors, and continue freezing. Serve in frappé glasses on a plate covered with a doiley.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cardinal Punch Victoria Punch  
 
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