Champagne Cup

Name: Champagne Cup
Yield: 6 servings
Ingredients: two gills of brandy; two gills of red curaçao; one gill of green Chartreuse; a quarter of a pound of loaf sugar; the juice of five lemons; a quart and a half of Champagne; one quart of Apollinaris

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 6

Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 214. The excerpt below is the record exactly as published.

Two gills of brandy, two gills of red cura^oa, one gill of green Chartreuse, a quarter of a pound of loaf sugar, and the juice of five lemons. After mixing, pour into a pitcher in which there is a large piece of ice. Then add ^ quart and a half of Champagne and one quart of Apollinarìs

Cook this with the app: pantry check, scaling, and the assistant.