Claret Cup
From The complete cook book, 1900
Serves 6
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Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 149. The excerpt below is the record exactly as published.
two slices of cucumber rind. Pour in three pints of any brand of champagne, adding about a quarter of a pound of ice, then mix thoroughly with a 3IO The Complete Cook Book. spoon, and ornament the punch nicely with straw- berries, very thin slices of pineapple, a finely sliced, medium-sized orange, and half a bunch of fine, fresh mint; send the cup to the table with six champagne glasses. CLARET CUP. Have a glass pitcher holding two and a half quarts, or five pints ; squeeze in the juice of three medium- sized, sound lemons, add four tablespoonfuls of powdered sugar, two ponies of red curagoa, and two slices of cu- cumber rind, then pour in three pints of claret, and one bottle of plain soda; or a pint of either Clysmic, Apol- linaris, or carbonic water will answer. Mix thoroughly with a spoon, adding a lump of ice weighing about three-quarters of a pound; mix again, then decorate with a finely sliced orange, cut into small pieces, ber- ries of any kind, and finally with half a bunch of fresh mint
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