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Champagne Cobbler
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 390. The excerpt below is the record exactly as published.
Champagne Cobbler. — Put 1 table-spoonful of sugar (or syrup) into a large glass or glasses, half fill them with crushed ice, fill up with champagne, put in a slice or two of lemon
Cook this with the app: pantry check, scaling, and the assistant.