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Champagne Cup
From Harper's cook book encyclopædia, 1902
Serves 8
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
Nutrition per serving
18Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.1 g
Carbohydrates2.8 g
Fiber0 g
Sugars2.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.1 mg
Potassium37 mg
Calcium4.1 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline1 mg
Caffeine0 mg
Alcohol0.6 g
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 22. The excerpt below is the record exactly as published.
Champagne Cup. — Pour a bottle of champagne into a silver or glass cup, large enough to hold three quarts. Add to this two bottles of soda or seltzer water, a table-spoonful of brandy, and 16 ozs. of pounded ice. Stir it well with a silver spoon, and add, last of all, a table-spoonful of finely sifted sugar. A slice of pine- apple or juice of an orange may be adde
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