2 cup granulated sugar
2 cup fresh lemon juice
1 each 750ml bottle dry white wine
1 each 750ml bottle champagne
2 each large bottles of soda water
1/4 cup orange liqueur
1 each pineapple quartered, grated
Directions
In a large punch bowl, combine sugar, lemon juice, white wine,
champagne, soda water liqueur and grated pineapple. Mix together
well. Put in a large block on ice and garnish with additional
pineapple and other fresh fruits such as strawberries. let mixture
chill and serve in small glasses.
Servings: 22 servings
Champagne Punch Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Drink; Pork
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into ancient history, in fact as far as pharonic Egypt, and maybe even further. However, mostly, these early records were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to experts is a collection of 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 having made those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of many spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. As our culinary historical trip moves to more modern times there were a couple of interesting cookery books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is served today, but instead accounts of the types of food served to the upper classes of the period. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including coriander, parsley, and basil. The introduction of these new foods and spices prompted an eruption in recipe books, the majority of which are kept safe in private libraries. Over the following few centuries, the rich and powerful families of Wesstern Europe tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes common in their social group. By the arrival of the twentieth century, cookery books were increasing in popularity as a result of better eduction, people having more spare time and disposable income. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Champagne Punch recipe.
