Catawba Grape Cobbler
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 teaspoonful of powdered sugar
- 2 tablespoonfuls of carbonated water
- ½ cupful of Catawba grape juice
- 1 tablespoonful of orange juice
- a spoonful of vanilla ice cream
Method
- 1 teaspoonful of powdered sugar, 2 tablespoonfuls of carbonated water, ½ cupful of Catawba grape juice, 1 tablespoonful of orange juice, Fruits, ice cream, Ice.
- Use a tall, stemmed glass;
- a dinner goblet is an excellent type.
- Put the sugar in the glass and add the carbonated water;
- enough to dissolve the sugar;
- add the grape juice;
- fill the glass with shaved ice, add the orange juice, decorate with any attractive fruits in season, such as strawberries, or cherries, pineapple and orange when strawberries cannot be obtained, and top with a spoonful of vanilla ice cream.
- Serve with a straw and a long handled spoon.