Claret Cup

Name: Claret Cup
Ingredients: one bottle of light claret; a sprig of burrage or cucumber; the peel of half a lemon; a piece of ice; one dessert-spoonful of castor sugar; a liqueur glass of brandy; two bottles of well-iced seltzer or soda water

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 60. The excerpt below is the record exactly as published.

CLARET CUP POUR into a jug one bottle of light claret. Put in with it a sprig of burrage or cucumber, the peel of half a lemon, and a piece of ice. Let stand 2 c 201 THE DUDLEY RECIPES for twenty or thirty minutes. Then add one dessert- spoonful of castor sugar, a liqueur glass of brandy, and two bottles of well-iced seltzer or soda water

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