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Claret Cup
From The household gas cookery book, 1900
Serves 2
Serve in colored claret glasses.
Presented as published in 1900. 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
579Calories
1 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein1.4 g
Carbohydrates139 g
Fiber3.7 g
Sugars131 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium225 mg
Calcium61 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline3.1 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 102. The excerpt below is the record exactly as published.
Claret Cup. — Into a large bowl place half a pound of loaf sugar, the rind of one lemon and the remainder cut up into thin slices, with an orange cut into very thin slices. The peel of a small cucumber very thinly cut and half a teaspoonful of nutmeg, with a small wineglassful each of Benedictine, Maraschino, and Curacoa, and a sprig of green mint. Now stand a block of ice in the centre of the bowl, not too large a block, and pour over the ice two bottles of claret
Cook this with the app: pantry check, scaling, and the assistant.