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What is an easy Cuban recepie, without alcohol, that was made during the Spanish-American War period. (1890′s)?
We’re doing a project in History and I’m making a Cuban dish, but it HAS to be originated during the Spanish-American War period. I don’t have many cooking abilities or equipment, but I looked everywhere and I just can’t find any recepies that say they’re from this period in time. Could you give a link or just copypaste the ingredients and directions and also what it’s called. This would help me a lot! Thanks!
You may be talking of one of two items:
The “Daiquiri” is the best known in USA. Its non-alcoholic ingredients go back to the time of the “Tainos” (the Native-Americans in the Caribbean).
One way or another (since there are many legends about it), rum was added to it and baptized Daiquiri and spread to USA by the American troops. Hemingway’s favorite drink I believe.
The most likely could be the “Sangria” which has been made by the Spaniards for centuries. It has many variations but is basically a wine punch. It can be serve with so little alcohol content than even children drink it. The wine is for flavoring and color, and the other fruits vary depending on your particular taste.
Talking to a Peruvian friend, he told me of the fruits they add to the beverage and agreed that is often drank without alcohol. One thing that is apparent is that the fruits, besides personal taste, also vary by region/country. In checking “Sangria” in Spain, each region has its own variation.
Many Hispanics still serve Sangria as an option for non-alcoholic drinkers in parties, myself included.
Experiment yourself and surprise your friends.
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