Ginger Ale 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.
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
- 1 cupful of sugar
- 1½ cupfuls of tea
- 1 cupful of orange juice
- 1 pint of ginger ale
- 1 pint of Apollinaris
- ¼ cupful of lemon juice
Method
- 1 cupful of sugar, 1½ cupfuls of tea, 1 cupful of orange juice, 1 pint of ginger ale, 1 pint of Apollinaris, ¼ cupful of lemon juice, Ice.
- Pour one cupful and a half of boiling water over a level teaspoonful of tea and allow to infuse for five minutes;
- strain and pour over the sugar, stir and allow to cool.
- When cool add the fruit juices;
- place a small block of ice in the punch bowl and pour the liquid over.
- Just before serving add the ginger ale and the Apollinaris and float several thin slices of orange.