Claret Cup

Name: Claret Cup
Ingredients: 1 quart of Claret; A squeeze of Lemon; some wineglass of Sherry or Vanderhum; A tablespoonful of Sugar; 1 wineglass of Brandy; A little Nutmeg; A sprig of Borage or slice of Cucumber

From Hilda's "where is it?" of recipes, 1891

Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 15. The excerpt below is the record exactly as published.

CLARET CUP-COCOANUT ICE. [C apples are cold, put in a large pan, and mix the rest of the ingredients in the remainder of the vinegar (hot), till the whole is mixed. Cork well. This recipe was given by a native to an English lady who had long resided in India. CHUTNEY.— See Quince Sambau CLARET CUP. (Mrs. Fleming.) Ingredients. r quart of Claret. A squeeze of Lemon and some Pad. \ wineglass of Sherry or Vanderhum. A tableipoonful of Sugar. 1 wineglass of Brandy. A little Nutmeg. A sprig of Borage or slice of Cucumber

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