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Claret Cup
From Cassell's dictionary of cookery, 1892
Serves 1
Balm and borage can be added for improvement, though they may be hard to find.
Presented as published in 1892. 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
827Calories
3 gProtein
189 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein3.4 g
Carbohydrates189 g
Fiber6 g
Sugars163 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1478 mg
Potassium489 mg
Calcium81 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2.3 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline23 mg
Caffeine0 mg
Alcohol4.6 g
Water425 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 110. The excerpt below is the record exactly as published.
claret cup, but I will give one of the simplest : — -Take a few lumps of sugar, about six or eight, according to the size, and let a few drops of boiling water be poured on them to assist in dissolving them. Take a bottle of claret, and add in addition to the sugar two slices of a hard lemon, a glass of sherry, a table-spoonful of bi^andy, a small piece of cucumber-peel, and a table-spoonful of noyeau or maraschino
Cook this with the app: pantry check, scaling, and the assistant.