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Champagne with Lemon and Borage
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 222. The excerpt below is the record exactly as published.
a quart bottle of iced Champagne into a pan on the juice and peel (cut off thinly) of a lemon, 2oz. of caster sugar finely powdered, and a sprig of borage and balm. Cover over the pan, place it into ice until the sugar has dissolved, and then add a bottle of soda water also iced
Cook this with the app: pantry check, scaling, and the assistant.