{"id":7767,"slug":"punch-ices","title":"PUNCH ICES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["juice of two lemons","three-quarters of a pound of loaf sugar","two or three tablespoons of rum","one pint of water","rind of the lemons"],"ingredients_norm":["juice of lemon","quarters of pound of loaf sugar","rum","water","rind of the lemon"],"steps":["To the juice of two lemons take three-quarters of a pound of loaf sugar, two or three tablespoons of rum and one pint of water.","Rub the rind of the lemons onto the sugar, then boil the sugar and water together for fifteen minutes.","Add the lemon juice and rum, mix well, strain, and set aside to cool.","Then put the mixture into the freezing can and freeze till set."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w93:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d418623d64af149981d82ca7fad7be6bb9fbac45d4c60bd3de86de96eff895a6","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/punch-ices"}