Claret Cup
From The table, 1889
Serves 6
The effect will be exceedingly pretty.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 319. The excerpt below is the record exactly as published.
six punch-glasses. 1313. Champagne Cup. — Squeeze the juice of half a good-sized, sound lemon into a fancy glass pitcher large enough to contain five pints; sweeten with one tablespoonful of powdered sugar, then add two ponies of red curacoa, one bottle of plain soda, and two slices of cucumber-rind. Pour in three pints of any brand of champagne, adding about a quarter of a pound of ice, then mix thoroughly with a spoon, and ornament the punch nicely with strawberries, very thin slices of pineapple, a finely sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the cup to the table with six champagne-glasses. 1314. Claret Cup. — Have a glass pitcher holding two and a half quarts, or five pints; squeeze in the juice of three medium-sized, sound lemons, add four tablespoonfuls of powdered sugar, two ponies of red cura$oa, and two slices of cucumber-rind, then pour in three pints of claret, and one bottle of plain soda ; or a pint of either Clysmic, Apolli- naris, or carbonic water will answer. Mix thoroughly with a spoon, adding a lump of ice weighing about three quarters of a pound; mix again, then decorate with a finely sliced orange, cut into small pieces, berries of any kind, and finally with half a bunch of fresh mint
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