Champagne Cup
From Miss Cameron's cookery book, 1898
Serves 6
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 84. The excerpt below is the record exactly as published.
Champagne Cup. One quart bottle champagne, 2 bottles soda water, 1 wineglassful brandy, 2 tablespoonfuls crushed loaf sugar, 1 lb. crushed ice, 1 sprig green borage, or a few slices of cucumber rind
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