Punch à la Parisienne
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 7 ingredients
- 1 pound of pulverized sugar
- ½ pound of malaga grapes
- ½ pint bottle of Maraschino cherries
- 2 quarts of grape juice
- 2 quarts of Apollinaris
- 2 quarts of ginger ale
- a pint of water
Method
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- 1 pound of pulverized sugar, 6 lemons, 6 oranges, 1 small pineapple, ½ pound of malaga grapes, skinned and seeded, ½ pint bottle of Maraschino cherries, 2 quarts of grape juice, 2 quarts of Apollinaris, 2 quarts of ginger ale, Ice.
- Use a large punch bowl;
- into which put an eight inch cube of ice;
- over which pour the following mixture;
- the juice of six lemons, which should have been peeled before squeezing, the juice of six oranges, sugar, and grape juice;
- stir to dissolve the sugar and add the shredded pineapple, maraschino cherries and the peeled and seeded grapes.
- Do not allow this to stand, but pour the ginger ale and Apollinaris over and serve immediately.
- If the punch seems too thick, a pint of water or more may be added without detriment.
Plating
Cookware for this recipe
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Mixing bowl
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Vegetable peeler
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Wooden spoon