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Cranberry Punch

A historical recipe from Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919).

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A historical recipe

Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Project Gutenberg eBook #31102.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. one quart of berries
  2. one tablespoonful liquid
  3. a teaspoon of whipped cream

Method

  1. Mrs.
  2. Frank Germaine Stew one quart of berries until soft.
  3. Pass through a sieve;
  4. add to pulp juice of three oranges, one tablespoonful liquid from maraschino cherries and sugar to sweeten.
  5. Cook twenty minutes, cool and freeze.
  6. Garnish each cup with a teaspoon of whipped cream, candied cherries and a mint leaf.
  7. Set sherbet cups on plates and serve with lady fingers.

Plating

Cookware for this recipe

  • Whisk
  • Sieve
Source Public domain in the USA
Credit

From Stevenson Memorial Cook Book, by Hurlbut, William D., Mrs. (1919). Digitised by Project Gutenberg, eBook #31102 (https://www.gutenberg.org/ebooks/31102). Public domain in the USA; its status may differ elsewhere.

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.