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Cup à la Medley

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

Method

  1. 1 pint of rice water, 1 cupful of sugar, 2 lemons, 2 oranges, 1 stick cinnamon, 4 cloves, 1 allspice, ½ cupful of seeded raisins, 1 pint of ginger ale, 1 quart of carbonated water, Grated rind of one lemon, Ice.
  2. This recipe gives the housekeeper an opportunity to use the water in which rice is boiled, and which is usually thrown away.
  3. Make a syrup by boiling one pint of rice water, one cupful of sugar, the grated rind of one lemon, one stick of cinnamon, four cloves, and one cupful of raisins together for ten or twelve minutes.
  4. Strain carefully and chill.
  5. When ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed;
  6. add two oranges thinly sliced and pour over this the carbonated water and ginger ale.
  7. Serve immediately.