Punch Hollandaise

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups water.
  • 1⅓ cups sugar.
  • cup lemon juice.
  • Rind one lemon.
  • 1 can grated pineapple.
  • ¼ 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.