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Champagne Cup
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a party of nine or ten.
Presented as published in 1892. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0 g
Carbohydrates1.6 g
Fiber0 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.2 mg
Potassium3 mg
Calcium2.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol0.6 g
Water67 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 332. 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 sixteen ounces of pounded ice. Stir it well with a silver spoon, and add, last of all, a table-spoonful of finely-sifted sugar. Be careful, when putting ia the sugar, that the wine does not overflow. A little cucumber-rind
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