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Cider Cup
From The encyclopædia of practical cookery, 1890
Serves 4
Grated nutmeg and a liqueur-glassful of curaçao can be added for improvement.
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 359. The excerpt below is the record exactly as published.
Cider Cup. — (1) Put 1 pint of Cider into a claret-jug, add to it 1 wineglassful of sherry, 2 table-spoonfuls of brandy, the rind of a lemon pared off very thin, half an orange in thin slices, Cider — continued. and three thin slices of cucumber
Cook this with the app: pantry check, scaling, and the assistant.