Gourmet Magazine 1950's Fish House Punch Recipe

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Gourmet Magazine 1950's Fish House Punch

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Ingredients:

Serving

3/4 lb sugar
1 quart lemon juice
2 quarts jamaican rum
1 quart cognac
4 oz peach brandy
1 1/2 quarts water
ice , large block

Directions:

Dissolve 3/4 pound of sugar with just enough water for the purpose, add 1 quart lemon juice, and let these steep together for about 1 hour.
In a separate container, preferably a large jug, blend 2 quarts Jamaica rum, 1 quart cognac, and 4 ounces peach brandy, diluted with about 1 1/2 quarts water. Cover the jug tightly to prevent evaporation and let the liquors steep.
Merge these two mixtures in a punch bowl containing a large block of ice. With an occasional gentle stir, let them brew for 2 hours. Taste for strength; if insufficiently diluted, add water. On a warm day, the melting ice will need little assistance if any. In wintry weather, it might need a quart.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	714.74 Kcal (2992 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	99.03mg	4%
Potassium	85.84mg	2%
Total Carbs	37.81g	13%
Sugars	33.36g	133%
Vitamin C	31.7mg	53%
Calcium	17mg	2%

Amount Per 100 g
Calories	150.81 Kcal (631 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	20.9mg	4%
Potassium	18.11mg	2%
Total Carbs	7.98g	13%
Sugars	7.04g	133%
Vitamin C	6.7mg	53%
Calcium	3.6mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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