Claret Cup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Cucumber may be omitted.
Presented as published in 1904. 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
2443Calories
24 gProtein
467 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories2443 kcal
Protein24 g
Carbohydrates467 g
Fiber51 g
Sugars331 g
Total Fat5.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium151 mg
Potassium3718 mg
Calcium846 mg
Iron10 mg
Magnesium240 mg
Phosphorus487 mg
Zinc2.5 mg
Copper1.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1224 mg
Vitamin A41 mcg
Vitamin E1.4 mg
Vitamin K98 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate422 mcg
Choline47 mg
Caffeine0 mg
Water3382 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 27. The excerpt below is the record exactly as published.
claret-cup dilute a quart of good claret with a pint of ice- water; add a large cup of granu- lated sugar, the juice of three lemons and one orange. Half* an hour before serving put into it half a dozen long sprigs of fresh mint and a cucumber sliced lengthwise, half a dozen slices of a small orange, the same of lemon, and, if in season, a few strawberries or rasp- berries, and two or three pieces of sliced pineapple
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