Bride’s Punch

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.

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