Grape Juice Sour
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
- ⅓ cupful of purple grape juice
- 1 teaspoonful of lime juice
- 2 teaspoonfuls of powdered sugar
- 2 teaspoonfuls of sweet cream
- ½ cupful of shaved ice
Method
- ⅓ cupful of purple grape juice, 1 teaspoonful of lime juice, 2 teaspoonfuls of powdered sugar, 2 teaspoonfuls of sweet cream, ½ cupful of shaved ice.
- Pour the grape juice, lime juice, sugar, ice and cream in a shaker and shake thoroughly;
- strain and serve.
- A large claret glass may be used for this, or a tall, narrow, stemmed glass.
- If there should not be liquid enough to reach to within an inch of the top of the glass, add carbonated water.