Claret Cup
From Gancel's culinary encyclopedia of modern cooking, 1920
Adjust sweetness to taste.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 213. The excerpt below is the record exactly as published.
Claret Cup, Comp. 1 bottle wine, 1 ounce sugar, 2 gills maraschino or curagao, 1 bottle soda water few leacves of mint, strawberries or raspberries, sliced orange, pineapple
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