Champagne Punch a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
Take a large punch bowl, and dissolve in it one pound of sugar, one pint of lemon juice, one quart of White Wine, one quart bottle of Champagne, two quarts of Seltzer Water, one-eighth of a pint of...
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Cooking tools:
- Punch bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Glass
Ingredients
- A Pound of Sugar
- A Pint of Lemon Juice
- A Quart Bottle of Champagne
- A Quart of the Best White Wine
- ¼ Pint of Curacoa
- 2 Quarts of Seltzer Water
- ½ of a Grated Pineapple
- ½ of a Sliced Pineapple
- 3 Dozen Strawberries
- A Large Piece of Ice
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