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Claret Cup
From Miss Cameron's cookery book, 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
51Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein0.1 g
Carbohydrates12 g
Fiber0.8 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium7 mg
Calcium17 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus1.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline1.1 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 84. The excerpt below is the record exactly as published.
Claret Cup. One bottle claret, 1 bottle soda water, £ lb. pounded ice, 1 tablespoonfuls loaf sugar, 1 glass of maraschino, \ teaspoon- ful grated nutmeg, 1 sprig green borage
Cook this with the app: pantry check, scaling, and the assistant.