Staunton Fruit 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
- 1 quart of white grape juice
- 1 pint of ginger ale
- 1 quart brick of orange ice
- 1 cupful of sugar
- one quart of iced water
Method
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- 1 grape fruit, 1 cupful of raspberry syrup (home-made or commercial), 4 lemons, 1 quart of white grape juice, 1 pint of ginger ale, 1 quart brick of orange ice, 1 cupful of sugar, Ice.
- Extract the juice from the grape fruit and lemons and stir in the sugar and the raspberry syrup, add one quart of iced water and stir until the sugar is dissolved.
- Place a block of ice in the center of the punch bowl;
- pour the mixture over, add the grape juice and ginger ale, and then just as it is ready to be served place a brick of orange water ice in the center.
- Serve immediately.
- It might seem that it would be necessary to stir the water ice in, but it is not, as quite enough is gathered by the ladle.
Plating
Cookware for this recipe
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Mixing bowl
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Wooden spoon
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Ladle