1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
2 cup apple cider or
6 oz frozen apple juice concent -
1 thawed and mixed with -
1 water (to equal 2 cups)
6 oz frozen orange juice concent.
2 cup ginger ale
1 ===garnish===
1 orange wedges or slices
1 (whole) cloves
Directions
Mix sugar and spices. Stir in cider and heat until sugar
dissolves. Add frozen concentrate and stir until melted. Chill.
To serve, add ginger ale and serve over ice in glasses with small
orange wedges or with orange slices studded with whole cloves in a
punch bowl.
Makes 5 cups.
Source: "Presentations...a collection of culinary favoriets";
Friends of Lied; Lied Center for the Performing Arts; University of
Nebraska - Lincoln; Lincoln, Nebraska.
Formatted for Meal Master by: Nancy Filbert - Prodigy ID -
LRCE87A; April, 1997.
Servings: 5 cups
Amber Cider Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into antiquity, at least as far as pharonic Egypt, and maybe even further. However, sadly, these early cook books were just simple hieroglyphic instructions for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of a good variety of spices and herbs, including many that are still in use today like bay, rue and asafoetida. Later on, there were two interesting books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but rather accounts of the types of meals prepared for the rich and powerful. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the holy land, including spices such as parsley and basil. These new herbs and spices created a torrent in manuscripts on food, the majority of which still exist in private cookery archives. By the advent of the twentieth century, cookery books were in high demand, as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Amber Cider Punch recipe.
