There are very few pictures in hundred-year-old cookbooks and magazines. As a result, the few photos suggest which recipes the authors or editors considered the most enticing. So when I saw a photo with a pitcher of Grape Punch in a 1922 magazine that looked awesome, I decided to give it a try.
The Grape Punch contains grape juice, lemon juice, and orange juice with cucumber peel (rind). I’ve previously had cucumber infused water which I associate with spas and hotel lobbies (and healthy eating), so was intrigued by the inclusion of cucumber in this recipe – though it called for the use of the peel rather than slices of cucumber which seemed a bit odd.
The verdict: The Grape Punch was tasty with lovely citrus undertones and the added smoothness of cucumber.
Here’s the original recipe:
I thought that 1 cup of sugar seemed like a lot, so used less. And, I was surprised how attractive thin slices of cucumber peel looked in the punch.
Here’s the recipe updated for modern cooks:
Grape Punch
1 quart (4 cups) grape juice
1 cup sugar (If desired, use less sugar.)
juice of 4 lemons (about 1 cup lemon juice)
juice of 6 oranges (about 1 1/2 cups orange juice)
1 quart (4 cups) water
1 large cucumber (peel only)
Mix grape juice and sugar together. Add lemon juice, orange juice, and water; stir.
Peel cucumber thinly. (I used a vegetable peeler.) Cut peel into 2-4 inch pieces, then add to the Grape Punch. Chill, then serve.
A Hundred Years Ago 
It sounds very refreshing.
This looks good. I suspect the modern palate would dispense with sugar altogether.
Cucumber addition is interesting.
It reminds me of the infused water drinks that are made today. Thanks for sharing.
Sounds refreshing! Almost like a non-alcoholic Sangria! Too bad Sparky doesn’t do grape anything as it makes his ears and throat itch…