Cider Punch
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.
Ingredients 4 ingredients
- 2 quarts of sweet cider
- ½ pint of loganberry juice
- 2 cupfuls of sugar
- 3 pints of carbonated water
Cook safely
- 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
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- 2 quarts of sweet cider, ½ pint of loganberry juice, 3 lemons, 3 oranges, 2 cupfuls of sugar, 3 pints of carbonated water.
- As loganberry juice is tart more sugar is seemingly needed than when grape juice is used, but it is far better to err on the other side and serve a punch too tart rather than too sweet.
- It is always wise to taste any drink one is preparing.
- Peel the lemons and extract the juice, extract the juice from two of the oranges and mix with the Loganberry juice and sugar and pour into the punch bowl, in which a large piece of ice should have been placed.
- Slice the third orange very thin and place in the bowl.
- Pour the carbonated water over all and the punch is ready to serve.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler