Champagne Cup
From Common-sense papers on cookery, 1880
Ensure the lemon is fresh for the best flavor.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 62. The excerpt below is the record exactly as published.
champagne-cup it is still more important to have a good lemon. The method of making champagne-cup that I think best is so simple that it barely deserves the name of a recipe. It is as follows : — A bottle of champagne, one or two thin slices of lemon, a large lump of ice, and a bottle of soda-water
Cook this with the app: pantry check, scaling, and the assistant.