Looking at Cooking with Mildred Swift
Mrs. Harry Oliver
- 2 quarts pineapple juice
- 7 dozen lemons or 12 cans frozen lemon juice (If frozen lemon juice is used, do not dilute.)
- 3 1/2 dozen oranges or 6 cans orange juice (If latter is used, dilute according to instructions.)
- 6 pounds sugar (12 cups)
- 14 quarts dry sauterne wine or champagne
Mix all ingredients together, then pour over a solid block of ice. When ready to serve, add 1 1/2 bottles of White Rock, White Rock Club Soda° or charged water to each gallon of punch.