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
Written cooking instructions as a concept can be traced back into the distant past, in fact as far back as early Egypt, and maybe even further. Having said that, these, old cook books were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics are a few stone tablets in the Sumerian language which describe 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 people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of a wide range of herbs and spices, including some familiar names for example basil, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new culinary innovations caused an outbreak in manuscripts on cooking, the majority of which still exist in private collections. Over the following few centuries, the powerful families of Europe strove to offer the most extravagent meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes of the day. When we get to the 1900s, recipe publications were greatly in demand mostly as a result of increased literacy, increased leisure time and having more disposable income. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Autumn Punch recipe.
