New Orleans Creole Champagne Punch (1932)

Into a large punch bowl put 1 pound of sugar, 1 pint of lemon juice, 1 quart of white wine, 1 quart of Champagne, 2 quarts of seltzer water, 1/8 pint of Curocoa, and 1/2 of a pineapple. grated.

Mix well. Put in large piece of ice, add half a pineapple sliced and 3 dozen strawberries.  

Let cool, then serve in small cup glasses.  The above quantity will serve 25.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Other Recipes from "New Orleans Recipes"

New Orleans Sweet Potato Pone (1932)

Tomato Chutney (1932)