Mexican Sunrise Punch
INGREDIENTS:
50 Peaches 1 tb Salt
2 lb Sugar Red roses
1 c Water Cloves
1 pt Vinegar
50 Peaches 1 tb Salt
2 lb Sugar Red roses
1 c Water Cloves
1 pt Vinegar
Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft.
Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery -
by Mary MacNicol)
Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery -
by Mary MacNicol)