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Mint Punch
The following recipe was
transcribed ver batim from
The Chicago Record-Herald
Chicago, Illinois
September 13, 1913
| Make a sirup [sic] of one quart of water and two cupfuls of sugar. Boil for ten minutes. meantime bruise and cut fine with scissors two cupfuls of mint leaves which have been carefully washed and dried. Mix with the mint the juice and rind of three lemons, and pour the boiling sirup over. Let stand several hours, or, better, overnight, then strain. Color with a bit of green coloring material, if you choose. When serving use plenty of crushed ice and equal parts of mint and ginger ale. |
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