Apple Bowl
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 pound of powdered sugar
- ¼ cupful of grenadine
- 2 quarts of white grape juice
- 1 quart of sparkling cider
- 1 quart of ginger ale
- a pint of cracked ice
- 12 apples
Method
- 1 pound of powdered sugar, 12 apples, red and juicy, ¼ cupful of grenadine, 2 quarts of white grape juice, 1 quart of sparkling cider, 1 quart of ginger ale, Ice.
- Peel the apples (winesaps are excellent apples to use) core them and slice very thin.
- Place in a large bowl and cover with the sugar, cover and allow to stand on ice for ten hours.
- Pour the grenadine and grape juice over this and allow this to stand for two hours longer.
- Strain through a flannel into a punch bowl and add the cider, ginger ale and a pint of cracked ice.
- Serve immediately.