fish house punch
(1 rating)
This recipe was served in the late 1700's By the Rhode Island colonists after a great hall
(1 rating)
yield
60 (4oz) servings
prep time
5 Min
Ingredients For fish house punch
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3/4 lbsugar
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1 bottlelemon juice
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2 bottlejamaican rum
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1 bottlecognac
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2 bottlewater
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1wine glass full of peach cordial
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1big cake of ice
How To Make fish house punch
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1Completely dissolve sugar in a little water, in large medal wash tub if you want to be authentic. Or in punch bowls. Add lemon juice, Jamaican rum, cognac, water and peach cordial. Put a big cake of ice in the punch bowl. Let Punch stand about 2 hours, stirring occasionally.
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2In winter, when ice melts more slowly, more water may be used; in summer less. The melting of the ice dilutes the mixture sufficiently Makes about 60 4-ounce glasses
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