Ingredients
1 1/2 cup honey
3/4 cup lemon juice
6 each whole cardamom seeds
3 each 3-inch sticks cinnamon
1 tsp whole allspice
2 tsp whole cloves
1 1/2 qt cranberry juice
5 cup apple cider
5 cup apricot nectar
3 qt ginger ale
1 crushed ice
Directions
Combine first 6 ingredients in a saucepan; bring to a boil, reduce
heat, and simmer 10 minutes. Strain and discard spices. Chill.
Combine chilled mixture with remaining juices and ginger ale. Serve
over crushed ice. Yield: 7-1/2 quarts.
Mrs. Carl Smith of Florida in September, 1988 "Southern Living"
Typos by Jeff Pruett
Servings: 7 quarts
Autumn Punch Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial recipes for preparing food.
Progressing into Roman times 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef describes how the Roman chefs used a wide range of aromatic flavors, including many that are still in use today like thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in cookery books, most of which still exist in private libraries. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Autumn Punch recipe.
