Fruit Punch I

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 quart cold water.
  • 2 cups sugar.
  • ½ cup lemon juice.
  • 2 cups chopped pineapple.
  • 1 cup orange juice.


Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice water.