Cider Cup

Name: Cider Cup
Ingredients: Put a slice of crumb of bread; 2 or 3 slices of thin lemon-rind; 6 lumps of sugar; 2 wineglassfuls of sherry; 1 of brandy; the juice of a lemon; a bottle of soda-water; a quart of cider

From English and French cookery, 1890

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

Nutrition per serving

442Calories

8 gProtein

72 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories442 kcal

Protein8.1 g

Carbohydrates72 g

Fiber25 g

Sugars17 g

Total Fat2.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium281 mg

Potassium1215 mg

Calcium416 mg

Iron5.6 mg

Magnesium99 mg

Phosphorus166 mg

Zinc1.4 mg

Copper0.4 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C311 mg

Vitamin A7 mcg

Vitamin E0.7 mg

Vitamin K2 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate69 mcg

Choline26 mg

Caffeine0 mg

Water1151 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 102. The excerpt below is the record exactly as published.

Cider Cup. — Put a slice of crumb of bread toasted at the bottom of a large jug ; grate \ small nutmeg over it, and place on it 2 or 3 slices of thin lemon-rind and 6 lumps of sugar. Pour over it 2 wineglassfuls of sherry, 1 of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider

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