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Claret Cup
From The housewife's referee, 1898
Serves 8
Presented as published in 1898. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.1 g
Carbohydrates1.9 g
Fiber0 g
Sugars1.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.8 mg
Potassium17 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A6.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 168. The excerpt below is the record exactly as published.
Claret Cup. — One bottle of claret, one of seltzer water, one of sparkling lemonade, a teaspoonful of lemon juice, one pound of chipped ice, a large wineglassful of kiimmel, and three teaspoonfuls of sifted sugar. Float a little borage on the top
Cook this with the app: pantry check, scaling, and the assistant.