Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups pulverized ice
- 1 bunch fresh mint dusted
- 2 cups
- a cup of brandy to each gallon of liquid
- a pint of strawberries into halves
- 3 fresh straw- berries
- 6 ripe raspberries
- 3 maraschino cherries on the top of each portion
- 6 tsp
- 6 tbs
- 1 lemon
- 1 orange sliced thin
- 6 oranges
- 6 lemons
- three qts
- 30 persons
- 4 grapefruits
Directions
This is arranged in the glasses from which it is to be eaten. Put into the bottom of each glass 3 fresh straw- berries, \ tsp. grated pineapple, a tsp. each of orange and grapefruit pulp, a tsp. lemon juice, § as much syrup from preserved ginger, 6 ripe raspberries or a tsp. raspberry juice, and sift powdered sugar over all. Finally lay 3 maraschino cherries on the top of each portion. Fill glasses, set in crushed ice until you are ready to serve.
RHUBARB WINE. Wash the stalks of rhubarb well and cut into bits, letting each piece fall into cold water as you cut it off. Add no water, but put the rhubarb, dripping wet, into a double boiler and set in the outer vessel filled with cold water. Cover closely and bring to a boil. When soft and broken, strain through a cheese-cloth bag and measure the juice. Add as much water as you have juice, sweeten to taste and allow a cup of brandy to each gallon of liquid. Bottle and seal. Stand the bottles upside down in sand.
ICE TEA PUNCH. 6 tsp. tea, 1 qt. water. Steep, strain and cool. \ cup granulated sugar, 6 tbs. lemon juice, 1 lemon and 1 orange sliced thin, 1 qt. strawberries, 2 cups pulverized ice, 1 bunch fresh mint dusted with powdered sugar for garnish. Add apollinaris water when ready to serve.
Mrs. Thomas M. Partridge.
FRUIT PUNCH. Slice 6 oranges and 6 lemons, after paring them carefully. Cut a medium-sized pineapple into dice. Cut a pint of strawberries into halves, add to them a pt. of red rasp- berries. Mix with the other fruit, strewing each layer with granulated sugar — 2 cups in all. Let all stand together 30 minutes before pouring in three qts. of apollinaris or other effervescent water. If you like, you may use clear spring water. It will do nearly as well. Put a great lump of ice into a chilled bowl and pour this mixture over it. Taste before serving, and if it is not sweet enough, add sugar. This is enough for 30 persons. Fine !
GRAPEFRUIT CUP. Halve 4 grapefruits and take out the pulp skillfully with- out tearing the rind. Cut the pulp into small cubes, freeing it from membranes and strings. With a sharp knife, a pair of scissors or a notching board notch the edges of the halves of the rind, then refill them with this mixture: Small ripe berries — raspberries or strawberries — Malaga grapes, skinned, seeded and halved, and the cubes of grapefruit. Strew powdered sugar over each layer as you work. When all are in lay maraschino cherries (or preserved cherries or strawberries, if you prefer) upon the top of the filled cup. Set in ice until it is to be served.
WILD GRAPE WINE. Pick grapes from stems, mash them and put them through wine press or jelly bag. Then add as much water as you have grape juice, pour the water through the pressed grapes and press the second time. To each gallon of liquid take 2 J lbs. sugar, be sure to dissolve sugar in boiling water before adding to the juice or it will harden in the keg. Then let it ferment. When fermentation has ceased the cask may be closed. It must be kept open during fermentation. It can be bottled any time after it is settled.
Mrs. Albertina Kramer.