Plum 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.
Ingredients 5 ingredients
- 2 cupfuls of plum syrup
- ¾ cupful of sugar
- 1 quart of Apollinaris
- 1 pint of grape juice
- 1 pint of water
Method
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- 2 cupfuls of plum syrup, 3 lemons, 1 small pineapple, ¾ cupful of sugar, 1 quart of Apollinaris, 1 pint of grape juice, 1 pint of water.
- Extract the juice from the lemons and add the sugar and the plum syrup;
- stand on ice to chill, and grate the pineapple.
- Mix the lemon juice, sugar, plum syrup, water, grape juice and the grated pineapple together and pour over a block of ice in the punch bowl.
- When ready to serve add the Apollinaris.
- Serve immediately.
Plating
Cookware for this recipe
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Mixing bowl
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Grater