PATTI VDRJ67A
2 qt tequila
2 1/2 qt grapefruit juice
1 qt dark tea
1 1/2 cup lemon juice
1/2 cup sugar
2 tsp cinnamon
Directions
When making strong tea for punch, it is better to use more tea bags
than to let the tea steep longer. When tea steeps for a long time, it
acquires a tannic acidity that may conflict with the other
ingredients. Mix all the ingredients together. Serve over ice.
Servings: 20 servings
Aztec Punch * Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Punch
The History of Recipes
Written recipes as a concept can be observed way back into antiquity, certainly as far back into history as ancient Egypt, and possibly even further than that. However, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Much later, in Roman times a roman called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and afters, something that is very familiar to us today. He also describes how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and recording the recipes of their peers. When we get to the twentieth century, cookery books were highly popular mostly as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Aztec Punch _ recipe.
