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Drink

Claret Punch

A chilled claret wine punch mixed with water, sweetened, and served with lemon slices.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 2 ingredients
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Claret Punch

Ingredients

Directions

  1. Pour one quart bottle claret into a bowl or pitcher.

  2. Add one pint water.

  3. Sweeten to taste.

  4. Throw in some slices of lemon.

  5. If preferred, use no water, only ice.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Claret
Provides the wine base, supplying most of the flavour, colour and acidity of the punch.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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