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:
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.