British Champagne. — Put 6galls. of water into a saucepan, add [
181b. of sugar, boil for half-an-hour on a moderate fire, and skim
it well. Put 2galls. of white currants✪ British Champagne, whole and not bruised,
into a bowl, pour over the boiling syrup, and let it remain j
until it comes to the temperature of new milk ; then add a j
little yeast to ferment it, and let it work for a couple of
days. Strain it through flannel, and pour into a cask that
holds it exactly. As soon as the fermentation has ceased,
add |oz. of bruised isinglass, and bung up securely. Keep
the cask in a cool place until the Champagne is clear ; then
pour it off into bottles, adding a lump of sugar to each, and
cork these down securely. It will soon be ready for use.
Champagne Cup. — (1) Pour a large bottle of Champagne
into a bowl, stir in 1 wineglassful of brandy or curaijoa,
2 wineglassfuls of caster sugar, and 2 large bottles of soda
water, all well iced. Put a few lumps of ice to float about,
and a sprig of green borage.
(2) Put a bottle of iced Champagne, with 2 wineglassfuls
of sherry, 1 liqueur-glassful of maraschino, the juice of a
lemon or Seville orange, and the peel of the same rubbed
with sugar, into a bowl, and add lastly a bottle of seltzer
water, with caster sugar to taste.
(3) Pour a quart bottle of iced Champagne into a pan on the
juice and peel (cut off thinly) of a lemon, 2oz. of caster
sugar finely powdered, and a sprig of borage✪ Champagne Cup and balm.
Cover over the pan, place it into ice until the sugar has
dissolved, and then add a bottle of soda water also iced,
when it will be ready for use.
(4) Pour 1 pint of Champagne into a bowl, add two slices
of cucumber, a little borage, and 1 teacupful of water, and
let this stand for two hours or more. Strain it into a jug,
pour in 1 wineglassful of sherry, 5 liqueur-glassful of maras-
chino, and add also a little syrup✪ Cucumber Champagne. Turn the whole into a
freezer, work it well, and serve in glasses.
(5) Squeeze the juice of half a good-sized lemon into a
fancy bowl large enough to contain 5 pints, and sweeten
with 1 table-spoonful of powdered sugar; then add 2 liqueur-
glassfuls of red cura9oa, one bottle of soda water, and two
slices of cucumber-rind. Pour in 3 pints of any brand of
Champagne, add about jib. of ice, and then mix thoroughly
with a spoon, ornamenting the cup nicely with strawberries,
very thin slices of pineapple, a finely-sliced, medium-sized
Champagne — continued.
orange, and half a bunch of fine fresh mint✪ Champagne Punch. Send the cup
to the table with Champagne glasses.
(6) Put into a large claret-jug | pint of any good water ice,
and throw in quickly two bottles of Champagne and two
bottles of seltzer water or soda water.
Champagne Ice. — (1) Prepare a strong, sweet lemonade, half
freeze it, and pour into it a quart bottle of Champagne✪ Champagne Ice ; shut
the freezer quickly, and freeze. The Champagne must be
opened as quickly as possible and thrown into the half-
frozen lemonade all at once (not slowly poured in), and the
freezer immediately shut without waiting to stir, as the
mixer inside the freezer will do as much stirring as is
necessary. Keep turning the freezer until the ice is sufficiently
hard. It is most essential that the Champagne be opened
and thrown into the lemonade in the freezer very quickly
indeed, as the effervescence goes off so soon ; it is also
necessary to keep the freezer shut and well packed with ice
until serving the ice.
Page 222 · 6 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
British Champagne. — Put 6galls. of water into a saucepan, add [ 181b. of sugar, boil for half-an-hour on a moderate fire, and skim it well. Put 2galls. of white currants, whole and not bruised, into a bowl, pour over the boiling syrup, and let it remain j until it comes to the temperature of new milk ; then add a j little yeast to ferment it, and let it work for a couple of days. Strain it through flannel, and pour into a cask that holds it exactly. As soon as the fermentation has ceased, add |oz. of bruised isinglass, and bung up securely. Keep the cask in a cool place until the Champagne is clear ; then pour it off into bottles, adding a lump of sugar to each, and cork these down securely. It will soon be ready for use.
Champagne Cup. — (1) Pour a large bottle of Champagne into a bowl, stir in 1 wineglassful of brandy or curaçoa,
2 wineglassfuls of caster sugar, and 2 large bottles of soda water, all well iced. Put a few lumps of ice to float about, and a sprig of green borage.
(2) Put a bottle of iced Champagne, with 2 wineglassfuls of sherry, 1 liqueur-glassful of maraschino, the juice of a lemon or Seville orange, and the peel of the same rubbed with sugar, into a bowl, and add lastly a bottle of seltzer water, with caster sugar to taste.
(3) Pour a quart bottle of iced Champagne into a pan on the juice and peel (cut off thinly) of a lemon, 2oz. of caster sugar finely powdered, and a sprig of borage and balm. Cover over the pan, place it into ice until the sugar has dissolved, and then add a bottle of soda water also iced, when it will be ready for use.
(4) Pour 1 pint of Champagne into a bowl, add two slices of cucumber, a little borage, and 1 teacupful of water, and let this stand for two hours or more. Strain it into a jug, pour in 1 wineglassful of sherry, 5 liqueur-glassful of maraschino, and add also a little syrup. Turn the whole into a freezer, work it well, and serve in glasses.
(5) Squeeze the juice of half a good-sized lemon into a fancy bowl large enough to contain 5 pints, and sweeten with 1 table-spoonful of powdered sugar; then add 2 liqueurglassfuls of red curaçoa, one bottle of soda water, and two slices of cucumber-rind. Pour in 3 pints of any brand of Champagne, add about jib. of ice, and then mix thoroughly with a spoon, ornamenting the cup nicely with strawberries, very thin slices of pineapple, a finely-sliced, medium-sized
Champagne — continued.
orange, and half a bunch of fine fresh mint. Send the cup to the table with Champagne glasses.
(6) Put into a large claret-jug | pint of any good water ice, and throw in quickly two bottles of Champagne and two bottles of seltzer water or soda water.
Champagne Ice. — (1) Prepare a strong, sweet lemonade, half freeze it, and pour into it a quart bottle of Champagne ; shut the freezer quickly, and freeze. The Champagne must be opened as quickly as possible and thrown into the halffrozen lemonade all at once (not slowly poured in), and the freezer immediately shut without waiting to stir, as the mixer inside the freezer will do as much stirring as is necessary. Keep turning the freezer until the ice is sufficiently hard. It is most essential that the Champagne be opened and thrown into the lemonade in the freezer very quickly indeed, as the effervescence goes off so soon ; it is also necessary to keep the freezer shut and well packed with ice until serving the ice.
Records on this page
British ChampagneChampagne CupChampagne with Lemon and BorageCucumber ChampagneChampagne PunchChampagne Ice