Strawberry Punch (1901)

From The Settlement Cook Book (1901)
Recipe compiled by Mrs. Simon Kander

A delightful early 20th-century punch that blends fresh strawberries with citrus, champagne, and lightly beaten egg whites for a frothy, elegant finish. Served over ice in large punch bowls, this drink was a festive centerpiece at social gatherings and summer receptions.

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Ingredients

• 2 quarts strawberries (approx. 8 cups)
• 2 pounds sugar (approx. 4 cups)
• Juice of 2 oranges
• Juice of 1 lemon
• Ice water
• 1 cup champagne
• 2 whites of eggs
• Ice

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Instructions

1. Crush the strawberries with the sugar. Let stand 2 hours.
2. Strain through a bag.
3. Add orange and lemon juice.
4. Let stand on ice until wanted.
5. Add an equal measure of ice water, champagne, and egg whites beaten stiff.
6. Place in punch bowl with large piece of ice and serve in tall glasses.

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Notes
This vintage punch is both sweet and sophisticated, using natural strawberry juice and the gentle fizz of champagne to create a celebratory drink. The addition of whipped egg whites adds an airy texture, making it perfect for bridal teas or warm-weather gatherings.

📌 Pairing suggestion: Serve with sponge cake or ladyfingers to complement the fruitiness and bubbles.

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Source
Originally published in The Settlement Cook Book (1901).
Public domain recipe compiled by Mrs. Simon Kander.