Mint Punch
From The twentieth century cook book (1914).
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A historical recipe
The twentieth century cook book, by Twentieth Century Club of Berkeley (1914).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- From 12 stalks of mint, strip off the leaves, chop them very fine, and rub them to a paste, adding gradually 1 pint of cold water;
- add a pound of sugar;
- boil 5 minutes, and strain through a cheese cloth.
- When cold add the juice of 6 lemons.
- At serving time turn this mixture into the punch bowl over a block of ice, throw in a few mint leaves and add sufficient apollinaris to make a palatable drink.
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Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Sieve