Coffee Fruit Punch
A historical recipe from American Cookery November, 1921, by Janet McKenzie Hill (1921).
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A historical recipe
American Cookery November, 1921, by Janet McKenzie Hill (1921). Project Gutenberg eBook #26032.
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
- a cup of fine-ground coffee
- one cup of cold water
- one cup of sugar
- a cup of sifted strawberry preserve
- a cup of pineapple juice
- a quart or more of Vichy
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.
Method
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- Add one-half a cup of fine-ground coffee to one cup of cold water, bring very slowly to a boil, and let simmer for ten minutes.
- Strain, allow grounds to settle, decant, and add one cup of sugar.
- Mix one-half a cup of sifted strawberry preserve with the juice of two lemons, the juice of three oranges and the grated rind of one, and half a cup of pineapple juice.
- Let the whole stand together for half an hour;
- then strain, add the coffee, a quart or more of Vichy, or any preferred sparkling water, and serve in tall glasses filled one-third full with shaved ice;
- garnish each with a thin strip of candied angelica.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Sieve