"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Fruit Punch Recipe

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This recipe for Fruit Punch, by , is from Ottaviano-Marini Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Auntie Edie

Category:
Category:

Ingredients:  
Ingredients:  
*Pineapple Juice: 4 lg. cans
*Fresh Lemon Juice: 1 gallon-either use canned or fresh squeezed (if you use fresh squeezed, you will need about 9 dozen lemons)
*Canned Apricots: 2 1/2 cans, put through sieve, syrup and all.
*Orange Juice: 1 large can
*Raspberry Flavor Aid (can substitute Kool Aid): 4 packages

*Sugar: 12 cups
*Ice: 25 lbs.

Directions:
Directions:
Add first 5 ingredients together.
Add about 5 or 6 gallons of water to mixture (taste before adding all of the water, and adjust accordingly).
Dissolve 12 cups of sugar into 12 cups of water and bring to a boil.
Combine both mixtures.
Add ice cubes (approximately 25 lbs)

Personal Notes:
Personal Notes:
This recipe came from Auntie Edie. It was served at Holy Cross's senior farewell dance-class of 1952.

 

 

 

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