1 can (16-oz.) frozen orange juice concen, trate, thawed
1 package frozen sliced strawberries, half thawed with juice
1 can (6-oz.) frozen lemonade concentrate
1 qt carbonated water
1 qt ginger ale
1 thinly sliced oranges and lemons, f, or garnish
Directions
Combine orange juice, strawberries, and frozen lemonade in a
punchbowl with ice. Just before serving, add carbonated water and
ginger ale. Garnish with orange and lemon slices. Makes 20 servings.
Servings: 20 servings
Lemon-Strawberry Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fruit
The History of Recipes
We are able to follow the history of written recipes back into history, in fact as far into history as early Egypt, and maybe further still. Interesting though that maybe, these, early cookbooks were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in ancient 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 wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a very modern way of dining. Additionally, he describes how the chefs of Roman times made use of a good variety of herbs and spices, including a few you will know such as bay, mint and parsley. As our culinary historical trip moves to more modern times there were some books which were published in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian curry that we all know today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful of that period. In the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like rosemary and coriander. These new foods and tastes created an outbreak in recipe books, most of which are kept safe in private libraries. Over the following few centuries, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and because of this the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications are greatly in demand as a result of higher levels of literacy, people having increased spare time and having more money to spend. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Lemon Strawberry Punch recipe.
