Quick Tricks With 7-Up
Here’s a tip page from a vintage cookbook using 7-Up in a variety of ways you may not have thought of.
Freeze 7-Up in ice cube trays. Use the tangy “ice” cubes to spark party drinks.- A thrifty New England style dinner is smoked pork butt with tangy maple glaze. Cook the meat as usual, then glaze with a mixture of one 7-ounce bottle 7-Up and 1/2 cup maple syrup.
- Delight the youngsters with mock Champagne Punch made by combining equal parts of 7-Up and cranberry juice cocktail.
Baste broiling fish fillets with 7-Up for a tangy citrus flavor accent.- Chocolate sauce for ice cream and desserts is tangy when you melt 3 squares of baking chocolate with a cup of sugar and a 7-ounce bottle 7-Up.
- Fresh fruit has more zip when 7-Up is poured over it. A large bowl of sliced fresh apples, peaches, pears or berries should be sweetened a little, then chilled 7-Up added just before serving time.
Evenly browned pie crusts are easy when you use 7-Up as the liquid in your favorite pastry recipe.
Source: 7-Up Goes To A Party! (1961)
7-up will also keep your fresh cut fruit from browning, without that bit of sourness that lemon juice will add.
I like the ice cube ideas the best and the pie tip was a new one to me.
Bananas and apples and peaches that darken after cut up can be drenched in 7-up or sprite and the ascorbic acid in the drink keeps them from getting dark such as fruit fresh does.
My Dad used to use 7-Up in place of water in Krusteze pancaake mix for his pancakes. Always light and a nice slight citrusy flavor. He made them dollar sized as they were a little fragile when turning.
Those tips were from 1961 when 7-Up was made with sugar. Not such a good idea now that they use High Fructose Corn Syrup in place of sugar. I wish they would bring back the old formula!