Peach Cocktail
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.
Ingredients 3 ingredients
- 3 tablespoonfuls of raspberry syrup
- a tablespoonful of shaved ice
- a spoon with a fruit cocktail
Cook safely
- 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
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- For each portion use: 1 peach, 4 drops of lemon juice, 3 Maraschino cherries, 3 tablespoonfuls of raspberry syrup, Ice.
- Drop the ripe peach in hot water for one minute, remove the skin and chill the peach.
- Cut into small pieces, add the Maraschino cherries cut into quarters, and mix with a tablespoonful of shaved ice and three tablespoonfuls of raspberry syrup, either home-made or commercial.
- Serve very cold.
- Use a spoon with a fruit cocktail.
Plating
Cookware for this recipe
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Chef's knife