Champagne-Cup
From Practical home cookery, 1906
Simple and refreshing.
Presented as published in 1906. 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 Practical home cookery (1906) 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, COOLING DRINKS. 119 one or two thin slices of lemon, a large lump of ice, and a bottle of soda-water
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