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Champagne Cup
From The housewife's referee, 1898
Serves 10
Presented as published in 1898. 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
47Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein0.1 g
Carbohydrates11 g
Fiber0.6 g
Sugars10 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium12 mg
Calcium16 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus1.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline1.2 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 168. The excerpt below is the record exactly as published.
Champagne Cup. — One bottle of champagne, two of sherry, one liqueur glass of maraschino, two tablespoonfuls of castor sugar, the thin peel of half a cucumber, three pounds of chipped ice. Stir all together, and before serving take out the cucumber, and pour in two bottles of iced soda water
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