From: dan@djph.net   
      
   On 2024-06-20, songbird wrote:   
   > Dan Purgert wrote:   
   > ...   
   >> I originally got the general recipe from leafing through a reproduction   
   >> colonial era cookbook at Williamsburg or similar "living history" museum   
   >> from the Revolutionary War era. These are the measurements that've   
   >> worked for me to take it down from "makes 10 gallons" ;)   
   >>   
   >>   1T fresh ginger OR 1/2 tsp dried/ground ginger   
   >>   1/4c (~60 mL) cider vineger   
   >>   "sweeten to taste" (1-2T honey)   
   >>   
   >> In a 1 quart (1 liter) container, dissolve the honey in the vinegar,   
   >> then mix in the ginger.  Add enough water to fill to the quart / liter   
   >> mark. Ideally let it 'steep' for an hour or two, to let the ginger   
   >> mellow out a little bit ... but it's not *too* bad to make it then drink   
   >> it right away.   
   >>   
   >> No clue whatsoever on "nutrition info" though   
   >>   
   >> HTH :)   
   >   
   >   doing fine as is thanks!  :)   
   >   
   >   i can tell when i need more salts and sugars because my   
   > appetite will go way up even if i've eaten recently.  we   
   > always have snacks around (Mom bakes quite a bit) and i   
   > have no problem finding them.   
      
   The punch recipe there isn't so much about getting salt and sugar, but   
   rather the mixture helps to avoid the "water is a brick in my stomach"   
   feeling that can happen when you're hot and working hard.   
      
      
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