The Buffet Blue Book by John H. Considine (1912, p.56) — 3-gallon mixture
| 6 lemons | lemon — lemons | acid |
| 1 quart | apple brandy | base |
| 1 can | apricots | base |
| 1 jigger | Jamaica rum | base |
| 1 bottle | Carbonated water | dilution |
| 6 oranges | Orange — oranges | garnish |
| 1 can | pineapple | garnish |
| 1 large piece | ice — For punch bowl. | other |
| 2 gallons | Sweet Catawba wine — sweet Catawba | other |
| 1 jigger | Raspberry syrup | sweetener |
- Mix the apricots, pineapple, sliced lemons, sliced oranges, Jamaica rum, raspberry syrup, apple brandy, sweet Catawba, and carbonated water together.
- Put the mixture into a large punch bowl with a large piece of ice and serve in cups.
Garnish: Sliced citrus and fruit
Ice: Large block ice