Fish House Punch

Ingredients

This was first made in the 18th century at the Fish House Club on the Schuylkill River, near Philadelphia.

• ¾ pound loaf sugar
• 1 to 2 quarts water (not from the Schuylkill)
• 1 quart lemon juice
• 2 quarts Jamaican rum
• 1 quart Cognac
• 4 ounces peach liqueur

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    611 calories; 3 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 34 grams protein; 85 milligrams cholesterol; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Dissolve the sugar in the water in a punch bowl. Add the lemon juice, then the other ingredients. Add a four-pound block of ice to the bowl and let it melt for two hours. This makes up to two gallons if you can wait until all the ice has melted. The recipe is from Harriet Lembeck’s revision of ”Grossman’s Guide to Wines, Beers, and Spirits.” She got it from the ”Philadelphia Cook Book of Town and Country.”

2 hours