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
Experts have traced the existence of recipes back into distant history, in truth as far as ancient Egypt, and maybe further still. In practice though, mostly, these early recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts are some clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have two interesting cookery books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich and wealthy people of that period. Over the following few hundred years, the wealthy families of Europe tried to lay on the most exotic meals, and as a result the best cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe books were increasing in popularity mostly as a result of increased literacy, people having more leisure time and disposable income. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Kalte Ente (Cold Duck) recipe.
