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Claret Cup
From The encyclopædia of practical cookery, 1890
Serves 4
Best served chilled.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 381. The excerpt below is the record exactly as published.
Claret Cup. — (1) Pour into a jug J pint of Claret and 1 pint of filtered water, add 1 teaspoonful of caster sugar, 2 tea- spoonfuls of brandy, and two or three slices of orange
Cook this with the app: pantry check, scaling, and the assistant.