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Cold Drink Recipes

Let Grandma's Easy Cold Drink Recipes Quench Your Thirst

These wholesome cold drink recipes were very popular in the 1800s. People made them in the summer and fall with seasonal fruits and other natural flavor ingredients, and if blocks of ice were available under the sawdust in the old log ice-house, the drinks were served chilled or icy cold. Now, with Grandma's authentic cold drink recipes, you can easily prepare the same refreshing drinks that your ancestors once enjoyed. Since ancient times, people of every race and culture have enjoyed cold, refreshing soft drinks. History records that cooling drinks of sweetened fruit juices called sherbets were enjoyed by the Arabs long before the time of the Crusades and that chilled, honeysweetened lemonade was sold by licensed sellers on the streets of Paris as early as the summer of 1676. I think you'll agree that there's nothing more refreshing than an ice-cold, flavorful drink on a hot summer's day.

Cold Drink Recipes

These easy drink recipes are taken from Mom's old recipe scrapbooks, circa 1929. For the following chocolate drink recipes, use affordable chocolate fountain syrups from Prairie Moon. See information below. Refreshing Chocolate Drink For Summer Put into a tumbler about two tablespoonfuls of broken ice, two tablespoonfuls of chocolate syrup, three tablespoonfuls of whipped cream, one gill of milk, and half a gill of soda water from a siphon bottle, or Apollinaris water [sparkling mineral water]. Stir well before drinking. A tablespoonful of vanilla ice cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water and ice cream be omitted. A plainer drink is made by combining the chocolate syrup, a gill and a half of milk, and the ice, and shaking well. --Mrs. F. H. Coman Wild Frosty Chocolate Drink 1-1/2 tablespoonfuls chocolate fountain syrup, 1/2 cup milk, 4 tablespoonfuls ice cream, soda water. Combine syrup, milk, and ice cream. Stir well. Add soda water to fill glass. Lemon Barley Drink Pearl barley, 2 ounces; cold water, 1-1/2 pints; l lemon; sugar, 2 tablespoonfuls. Peel off 2 or 3 pieces of lemon rind, a bit larger than a quarter. Put barley into saucepan; add water and lemon peel. Simmer for an hour; strain liquid into jug. Extract juice from lemon, and add, with sugar, to barley water. Cool. Before serving, dilute to taste, add sugar if desired, and ice. A great favorite with children of great-grandmother's day, this beverage should not be stored more than a few days.

Cold Drink Recipes

These old-time ice-cold drink recipes are taken from the "Second Edition of The Neighborhood Cookbook" published by the Council of Jewish Women, Portland, in 1914. Chilled Coffee Drink Make as much coffee as you need, but instead of using water, use milk and cream, then sweeten it and put it on the ice for a few hours, serve with whipped cream. Prepare in the morning if you wish to serve it about 4 o'clock in the afternoon. Iced Chocolate

Fill glasses one-half full of chopped ice. Pour over them thin hot chocolate, add sugar to taste and thick whipped cream.

Frozen Drink Recipes

These frozen beverage recipes are taken from the book "Lee's Priceless Recipes: A Valuable Collection of Tried Formulas and Simple Methods, Etc." by Dr. N. T. Oliver, published by Laird & Lee, Chicago, circa 1895. Ching-Ching A good orange, a few drops of essence of cloves, ditto peppermint, 3 or 4 lumps of sugar, a tumblerful of ice. Jelly Water Put in a tumbler a tablespoonful of current jelly, and a tablespoonful of wine; mix them well together, then fill the glass with ice water.

Cold Drink Recipes

These cold beverage recipes are taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889. Strawberry Sherbet A delicious summer drink is prepared in the following manner: Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons. Let this stand about two hours, then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice. You may add one tablespoonful of rose water. Serve with chopped ice. Toast Water Take slices of brown toast (be careful not to have them burned), pour boiling water over them, cover closely and steep until cold. Strain and sweeten and add ice. Flaxseed Lemonade Steep three hours in a covered, porcelain-lined vessel five tablespoonfuls of whole flaxseed, one quart of boiling water and juice of three lemons (extract the seeds). Sweeten to taste. If too thick, add more water, and then strain. Add ice for drinking. (Excellent remedy for coughs.)

Orgeat, An Orangeade Take four large, juicy oranges and six tablespoonfuls of sugar. Squeeze the oranges upon the sugar, add a very little water, and let them stand for fifteen minutes; strain and add pounded ice and water. Rice Water Wash two tablespoonfuls of rice, put on to boil with two cups of water and a pinch of salt; strain and set on ice.

Fruit Flavor Frozen Sherbet Beverage

This frozen sherbet recipe is taken from the book "Buckeye Cookery and Practical Housekeeping" published by Buckeye Publishing Company, Minneapolis, in 1877. Wash ripe fruit (strawberries, currants, pineapples, cherries, or raspberries), and pass first through a coarse sieve and then through a cloth; to every quart juice add a quart water, sweeten to taste by mixing thoroughly with powdered sugar, bottle, and surround with ice, serve in wineglasses. Pineapples must be grated before straining. Grapes, especially the Catawba and Scuppernong, are excellent for this purpose, and even the wild fox grape may be used. They must be mashed, and the juice washed out with water.

Cold Drink Recipe With Fruit

This delicious fruit drink recipe is taken from "Miss Beecher's Housekeeper and Healthkeeper: Containing Five Hundred Recipes for Economical and Healthful Cooking" by Catharine E. Beecher, published by Harper & Brothers, New York, in 1873. Pour boiling water on mashed cranberries, or grated apples, or tamarinds, or mashed currants, or raspberries; pour off the water, sweeten to taste, and in summer cool with ice.