Bristol Punch

A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).

No ratings yet

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.

Ingredients 6 ingredients

1 quart of boiling water
2 tablespoonfuls of tea
1 cupful of sugar
two cupfuls of cracked ice
a cupful of red raspberries
a quart of commercial cider of

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

1 quart of boiling water, 2 tablespoonfuls of tea, 6 sprays of fresh mint, 1 cupful of sugar, 2 lemons, 1 quart of sparkling apple juice (commercial).
Crush the mint, add the tea and pour the boiling water over, allowing it to stand for five minutes.
Strain and cool, add the sugar and the lemons, which should have been washed and sliced very thin.
Add two cupfuls of cracked ice to this and allow it to chill.
When ready to serve place a square of ice in the punch bowl and strain the liquid over;
add a cupful of red raspberries and a quart of commercial cider of the sparkling type.
This is readily obtainable at a first class grocer’s.
Serve in tall glasses.

Plating

Create your own image with FoodStudio

Cookware for this recipe

Saucepan
Mixing bowl
Chef's knife
Cutting board
Sieve