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Claret Cup
From Kirmess cook book, 1907
Serves 12
Presented as published in 1907. 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 Kirmess cook book (1907), page 192. The excerpt below is the record exactly as published.
CLARET CUP. Mrs. Howes, Roselle, N. J. Eight lemons with grated rind of two, eight tea- spoonfuls of tea with two quarts of water poured over it, boiling hot; let stand five minutes, strain and cool. Take lemon juice, add to it same quantity of sugar; when dissolved add tea, then one quart of claret, one wine glass of maraschino wine
Cook this with the app: pantry check, scaling, and the assistant.