3 oz cherry-flavored gelatin, (1 package)
1 cup boiling water
3 cup cold water
6 oz frozen lemonade concentrate, (1 can)
1 thawed and undiluted
4 cup cranberry juice cocktail, chilled
1/4 cup nonalcoholic grenadine syrup
2 liter lemon-lime carbonated beverage, (1 bottle) chill
Directions
Combine gelatin and boiling water in a large bowl; stir until gelatin
dissolves. Let cool. Add cold water and next 3 ingredients; stir well.
Pour mixture into a punch bowl; add chilled carbonated beverage, and
stir gently. Yield: 4-1/2 quarts (serving size: 1 cup).
Per serving: 482 Calories; 0g Fat (1% calories from fat); 1g Protein;
123g Carbohydrate; 0mg Cholesterol;
86 mg Sodium
Serving Ideas : Serve immediately. Nutr. Assoc.
: 621 0 0 3912 0 0 3601 804
Servings: 4 servings
Lemony Cran-Cherry Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fruit
The History of Recipes
Written cooking instructions as a concept can be traced way back into history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius also recounts how the early Romans made use of many different herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and parsley. In the 15th century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new foods and spices caused an increase in books on cookery, the majority of which still exist in private cookery archives. Over the following few centuries, the rich and powerful families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes to help cooks of their time. When we get to the 1900s, cookery publications are in high demand, as a result of more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this Lemony Cran Cherry Punch recipe.
