Fruit Cup
From Successful canning and preserving (1917).
Source and licence
From Successful canning and preserving (1917), printed page 119, digitised by the Internet Archive: https://archive.org/details/CAT11013983
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- Two tablespoonfuls of green tea
- two quarts of boiling water
- two cupfuls of sugar
- one cupful of currant juice
- a sprig of mint
Method
- Two tablespoonfuls of green tea, two quarts of boiling water, two cupfuls of sugar, juice of one orange, one cupful of currant juice, juice of two lemons.
- Pour water over tea, let stand five minutes, then strain over the sugar ;
- add lemon and orange juices, cool, and let ripen in a cool place for six hours.
- When ready to serve, add the currant juice, pour over cracked ice in deep glasses, garnishing each serving with a small, oldfashioned yellow rose or a sprig of mint.
- If desired, the cracked ice may be omitted, the punch being poured over raspberry ice or peach or pineapple sherbet instead.