Claret Cup
From Common-sense papers on cookery, 1880
Strain before serving to remove herbs.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 62. The excerpt below is the record exactly as published.
claret-cup, merely remarking that I have not tried either. Francatelli recommends — “ One bottle of champagne, one quart bottle of German seltzer-water, two oranges sliced, a bunch of balm, ditto of burrage, one ounce 156 Common-sense Cookery. of bruised sugar-candy. Place the ingredients in a covered jug embedded in rough ice for an hour and a quarter previously to its being required for use, and then decanter it free from the herbs, &c.” I should think the fault in this cup would be that it would taste too sweet. For claret-cup Francatelli recommends — “One bottle of claret, one pint bottle of German seltzer water, a small bunch of balm and burrage, one orange cut in slices, half a cucumber sliced thick, a liqueur- glass of cognac, and one ounce of bruised sugar-candy
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