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Claret Cup
From Cassell's dictionary of cookery, 1892
Serves 6
Balm and borage can improve the drink, but may be hard to find.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 110. The excerpt below is the record exactly as published.
a bottle of claret, and add in addition to the sugar two slices of a hard lemon, a glass of sherry, a table-spoonful of bi^andy, a small piece of cucumber-peel, and a table-spoonful of noyeau or maraschino. A little balm and borage is an improvement to claret cup, but then there is generally considerable difficulty in obtaining them. Another capital claret cup is made by substituting an orange cut in slices for the two slices of lemon. Again, if no noyeau is at hand — and noyeau is an expensive liqueui" — -add a couple of drops of essence of almonds to the brandy. To every cup, of coui'se, must be added one or two bottles of soda-water, and a large lump of pure ice
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Cook this with the app: pantry check, scaling, and the assistant.