JONI'S OLDIES
TEA
4 tsp tea, heaping water
SUGAR SYRUP
2 cup sugar
1 cup water
REMAINING INGREDIENTS
1 cup lemon juice
1 bottle ocean spray cranberry juice
1 small can pineapple juice
Directions
Make a quart of hot tea. Make sugar syrup by combining sugar and
water; bring to a boil and boil 5 mins. Add the tea, let cool a
little. Add lemon juice, cranberry juice, and pineapple juice. Let
stand until cool enough to put in frig. I put 2 trays of ice cubes
in a gallon jug and then pour in the punch, add enough water to fill.
Source: Gertrude Woods :: 1977 cookbook by Womans Assoc. of First
United Presbyterian Church
Servings: 1 recipe
One Gallon Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink
The History of Recipes
It is possible to track the history of meal recipes far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens like bay, rue and asafoetida. Later, we find a couple of recipe books dating from the 14th Century - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is popular today, but rather recipes for the types of food prepared by the chefs of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a surge in cookery books, many of which still exist in private collections. For the decades that followed, the powerful and wealthy houses competed to serve the most exotic banquets, and consequentially cooks and their recipes were at a premium. However, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collating, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cook books are highly popular mostly due to better eduction, people having more free time and having more disposable income. The arrival of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this One Gallon Punch recipe.
