2 tbsp lemon juice
3 tbsp sugar
1 lemon
2 package moselle wine
1 package champagne
Directions
Chill wine and champagne.
Chill glass punch bowl thoroughly in refrigerator or
by filling with ice. When cold, dissolve suger in
lemon juice in it. Peel lemon in spiral, with top of
lemon left on. Rub lemon spiral around sides of bowl
and leave peel in bowl, hanging top end over edge.
Pour wine over peel and let stand in refrigerator,
15-20 minutes. Add chilled champagne.
Serve in glass punch cups, with 1-2 small ice cubes
in each cup.
If you like a greater sparkle, add a glass of club
soda.
This is the original of the now popular bottled wine
drink.
Classically, it is made with white wine and German
champagne.
The spiral of lemon peel, cut with the top of the
lemon left on to be hung over the side of the punch
bowl, is the "cold duck" that inspired the drink's
name. The homemade version is an elegant far cry from
the insipid bottled version.
Source: The German Cookbook
Posted on GEnie by COOKIE.LADY [MUMSIE], Jun 08, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005
Servings: 4 servings
Kalte Ente (Cold Duck) Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
Food historians have traced the existence of recipes far back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these early recipes were just simple hieroglyphic recipes for meal preparation.
In fact, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian describing the baking 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 `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he recounts how the ancient chefs made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, rue and parsley. For the centuries that followed, the rich and powerful families of the West competed to serve the best banquets, and as a result cooks and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes of the day. By the time we get to the 20th century, cookery books are highly popular due to increased literacy, more free time and having more disposable income. The arrival of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Kalte Ente (Cold Duck) recipe.
