Ale Cup
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons. Probable cost, 2s.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 121. The excerpt below is the record exactly as published.
Ale Cup. — Squeeze the juice of a lemon into a round of hot toast; lay on it a thin piece of the rind, a table-spoonful of powdered sugar, a little grated nutmeg or powdered all- spice, and a sprig of balm. Pour over these one glass of brandy, two of sherry, and three pints of mild ale
Cook this with the app: pantry check, scaling, and the assistant.