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Champagne Cup
From Cassell's dictionary of cookery, 1892
Serves 1
Avoid using expensive champagne for this drink.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 110. The excerpt below is the record exactly as published.
Champagne cup is very simply made by adding either a slice or two of lemon or an orange cut in slices to a bottle of champagne as well as a bottle of soda- water, a small liqueur glass of brandy, and a large lump of ice. Of course, just as it would be a terrible waste to use a bottle of Chateau Lafitte or Chateau Margaux claret to make a claret cup, so would it be equally wrong to use a bottle of fii-st- class champagne, such as Pommeiy et fils, or Montebello Carte Blanche for champagne cup. Again, a rather sweet champagne makes a very good " cup," as the ice and soda-water take off from the sweetness very considerably. It will be found, how- ever, for general purposes that some wines that are not strictly speaking champagne nevertheless make excellent "champagne cup." We would call particular attention to a wine named Sparkling Saumur, which is now being sold at a retail price of 24s. a dozen. A bottle of this, and an orange sliced, avoiding the outside slices with too much peel on, as well as the pips, with a bottle or even two bottles of soda- wate
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