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Violet Fizz

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.

Source and licence

From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. 1 lime, 1 teaspoonful sugar, ⅔ cupful shaved ice, ½ cupful of sparkling apple juice (commercial), 2 tablespoonfuls of raspberry syrup, ¼ cupful of sweet cream, Ice.
  2. Extract the juice from the lime;
  3. pour into the shaker with ice, sugar, syrup and apple juice.
  4. Shake well;
  5. remove the top and add the cream, shake again, strain into a straight-sided fizz glass and serve.
  6. If the glass is not quite full enough, fill to within an inch of the top with carbonated water, using a syphon.