1 1/2 qt apple juice
2 cinnamon sticks
8 whole cloves
1 1/3 cup pineapple juice
1/2 cup lemon juice
2 pt orange juice
28 oz ginger ale
Directions
Place apple juice in a NON-aluminum kettle; tie spices in
cheesecloth, add to kettle, and simmer uncovered 15 minutes; discard
spice bag. Mix spiced juice with remaining fruit juices. To serve,
place a large block of ice in a large punch bowl, add fruit juice and
ginger ale.
From: Terri St.Louis
Servings: 12 servings
Autumn Apple Punch Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Drink; Fruit
The History of Recipes
We can trace the history of `recipes` back into the distant past, in fact as far back into history as early Egypt, and possibly even further. In practice though, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by the Romans. He recounts how the roman meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times were skilled in the use of many herbs, including some familiar names such as thyme, rue and asafoetida. For the next few years, the powerful families of Wesstern Europe strove to serve up the most exotic meals, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Autumn Apple Punch recipe.
