Cider Cup

Ingredients

• Put a slice of toasted crumb of bread
• grate half a small nutmeg
• place on it two or three slices of thin lemon rind
• half a dozen lumps of sugar
• Pour over this two wineglassfuls of sherry
• one of brandy
• the juice of a lemon
• a bottle of soda-water
• a quart of cider

Method

1. 1

   Put a slice of toasted crumb of bread at the bottom of a large jug; grate half a small nutmeg over it, and place on it two or three slices of thin lemon rind and half a dozen lumps of sugar.

2. 2

   Pour over this two wineglassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider.

3. 3

   Mix well, put a sprig of borage or balm into it, and add a few lumps of pure ice.

4. 4

   This should be used as soon as it is made.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 236. The excerpt below is the record exactly as published.

Cider Cup. Put a slice of toasted crumb of bread at the bottom of 'a large jug; grate half a small nutmeg over it, and place on it two or three slices of thin lemon rind and half a dozen lumps of sugar. Pour over this two wineglassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-Avater, and, last of all, a quart of cider

Cook this with the app: pantry check, scaling, and the assistant.