1948 The Bon Vivant's Companion by George A Zabriskie (2nd edition)


The BotiVivaiit's Companion


1 pound prunes, whole or unpitted i/i pound seedless raisins lo cloves 2 sticks cinnamon 1 ounce dried orange peel 54 pound sweet almonds, blanched 2 quarts port wine I quart claret 154 to 2 cups vodka or brandy I pound sugar

Put prunes, raisins, cloves, cinnamon and orange peel in kettle with enoughwater to cover. Cover and let boil over low heat for one hour. Stir occasionally to prevent burning. Add almonds, liquor and sugar, stirring over low heat until sugar is dissolved. Removeprunes and orangepeel. Pour hot punch into serving bowl and serveat oncewith raisins and almonds in bottom of eachpunch glass.Yield: Fifty servings. Note: Some recipes call for setting the liquor on fire after put ting in punch bowl.This recipecomes fromsome Swedish friends. Porter Sangaree This beverage is made the same as Ale Sangaree, and is some times called Porteree.

While we live, let^s live in clover. For when weWe dead, we're dead all over. [66]

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