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Champagne Cup
From The encyclopædia of practical cookery, 1890
Serves 1
Multiple variations of the Champagne Cup are provided.
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
Nutrition per serving
522Calories
0 gProtein
118 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein0.3 g
Carbohydrates118 g
Fiber0.7 g
Sugars116 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium65 mg
Calcium15 mg
Iron0.3 mg
Magnesium6.7 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline2.4 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 222. The excerpt below is the record exactly as published.
Champagne Cup. — (1) Pour a large bottle of Champagne into a bowl, stir in 1 wineglassful of brandy or curaijoa, 2 wineglassfuls of caster sugar, and 2 large bottles of soda water, all well iced. Put a few lumps of ice to float about, and a sprig of green borage. (2) Put a bottle of iced Champagne, with 2 wineglassfuls of sherry, 1 liqueur-glassful of maraschino, the juice of a lemon or Seville orange, and the peel of the same rubbed with sugar, into a bowl, and add lastly a bottle of seltzer water, with caster sugar to taste. (3) Pour a quart bottle of iced Champagne into a pan on the juice and peel (cut off thinly) of a lemon, 2oz. of caster sugar finely powdered, and a sprig of borage
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