|Blue and Gold Cook Book|
|by Oakland Brewing & Malting Co|
This 1912 volume published by the Oakland Brewing & Malting Company (Oakland, Calif.
1 - 10 of 18 for gold punch
Result Page: 1
Combine nectar, pineapple ... serving, pour into punch bowl. Add soda. ... ring with lime slices and green grapes for contrast. Makes 40 4- ounce servings.
In large pitcher, combine first 4 ingredients. Refrigerate at least 2 hours. Serve in punch cups. Garnish each with maraschino cherry, if desired.
Dissolve gelatin in water; cool. Add juice drink and ginger ale. Serve over crushed ice. 12 servings (6 oz. each), 18 servings (4 oz. each)
Combine juices, sugar and water in large punch bowl. Stir until ... with lemon and orange slices. Serve over cracked ice. Makes about 20 (1 cup) servings.
Mix together, then at last minute add 1 (2 liter) bottle ginger ale and 1 (1 liter) bottle orange soda.
Blend orange juice and nectar. Gently add 7-Up and Squirt or Sprite. Last add apricot sherbet.
Combine nectar, pineapple juice, lemonade and water. Stir well. Chill. Just before serving, pour into punch bowl; add soda. Serve immediately.
Boil sugar and 1 cup water for 5 minutes; cool. Mix with remaining water, fruit juices and extract. Freeze until ready to serve then add ginger ale. ...
Mix above ingredients. Float orange sherbet on top. Serves 50 (4 ounce) cups.
Put part of ... ginger ale into punch bowl. May make ... thawing 1 hour apart. In summer time I keep a batch in the freezer for spur of the moment parties.
Result Page: 1
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