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Temperance Punch

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

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A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

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

  1. two quarts of boiling water
  2. a cupful of sugar

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.

Method

  1. Upon a tablespoonful of good tea pour two quarts of boiling water.
  2. In the meantime have ready the juice and peelings of three lemons and one orange in a pitcher.
  3. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher.
  4. Add a cupful of sugar and cool slowly.
  5. At serving-time put into glasses with plenty of ice.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
Source Public domain in the USA
Credit

From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.