Fruit Beverage
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Walter White.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
FRUIT BEVERAGE Make a syrup by boiling 2 cups sugar and 1 cup of water for ten minutes. Add 1 cup of strong tea, 1 pint of ORE CAROLINA COOKERY FROM QUAKER KITCHENS grape juice, juice of 5 lemons and of 5 oranges, 1 can of chunk or grated pineapple, 1 small bottle of cherries, add 2 or 3 quarts of water according to taste, and serve with plenty of chipped ice. —Mrs. Walter White. PUNCH FOR A LARGE COMPANY Syrup by boiling 4 cups water and 8 cups sugar. 4 cups tea infusion Juice of 15 lemons 3 cups canned loganber- Juice of 15 oranges
Cook this with the app: pantry check, scaling, and the assistant.