1 (6 oz.) can frozen orange
1 juice concentrate, thawed &
1 undiluted
1 can (6 oz.) frozen limeade
1 concentrate, thawed &
1 undiluted
2 (25.4 oz.) bottles
1 champagne chilled
1 (33.8 oz.) bottle lemon-
1 lime
1 sparking water, chilled
1 crushed ice (optional)
Directions
Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl;
Stir Until Well Blended. Add Champagne & Sparkling Water, Stirring
Well. Serve Punch Over Crushed Ice.
Servings: 36 servings
Champagne Cocktail Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cocktail; Party; Pork
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to academics is a series of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used many aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and dill. Later on, we have a couple of books published in the 1300s : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books are not about the spicy food that appears on menues today, but instead recipes for the types of food on the menus of the upper classes. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs created an increase in manuscripts on cookery, some of which are now in private libraries. Over the following few hundred years, the rich and powerful families of Europe competed with each other to offer the best banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, cookery publications are in great demand, due to better eduction, more leisure time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Champagne Cocktail recipe.
