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Cider Cup
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Optional: add curacao and grated nutmeg.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 307. The excerpt below is the record exactly as published.
CIDER CUP. Mix together in a large glass jug, or a claret-cup, the fol- lowing ingredients : one quart of cider, two wineglasses of sherry and one of brandy, the thinly cut yellow rind of two lemons, one orange sliced, and, in season, six thin slices of cucumber
Cook this with the app: pantry check, scaling, and the assistant.