Washington Punch

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pint pineapple, sliced
  • 1 bottle claret wine
  • 1 cup sugar
  • 1 pint pineapple, sliced fine
  • ½ bottle Moselle wine
  • 1 quart champagne
  • 2 bottles Rhine wine
  • large piece of ice


Sprinkle the sugar over the pineapple, add the half bottle Moselle and let stand 24 hours. Strain, add the rest of the Rhine and the claret wine and the other ½ sliced pineapple. Place on ice, just before serving add the champagne and serve from punch-bowl with large piece of ice.