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Chadbourn Strawberry Punch

A chilled strawberry punch made with ripe strawberries, lemon juice, water, sugar syrup, and ice water or Apollinaris.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Chadbourn Strawberry Punch

Ingredients

Directions

Prepare the strawberries

  1. Pick over, hull, and wash the strawberries.

  2. Add the lemon juice and water, then let stand for several hours.

  3. Strain the mixture.

Make the syrup

  1. Make a syrup by boiling the sugar in 1 quart of water for 10 minutes.

Combine and serve

  1. When the syrup is cold, combine it with the strained liquid and the ice water or Apollinaris.

  2. Serve in tumblers with a little crushed ice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main flavour and colour, and their juice forms the base of the punch.
Lemon juice
Adds acidity that brightens the sweetness and balances the punch.
Sugar
Sweetens the punch and, dissolved into syrup, blends evenly into the cold liquid.

The step that matters

Let the syrup cool before combining. Adding warm syrup to the strained liquid and ice water would dilute the punch unevenly and warm the fruit flavour, so the syrup should be fully cold first.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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