Claret Cup
From The Ocklye cookery book, 1909
Presented as published in 1909. 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 The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 54. The excerpt below is the record exactly as published.
CLARET CUP Ingredients The rind of half a lemon. One bottle of claret. Two bottles of soda water. Slices of cucumber, borage, and Two large tablespoonfuls of woodruff. sugar. Two glasses of sherry. Two tablespoonfuls of brandy
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