Claret Cup
From Cassell's dictionary of cookery, 1892
Serves 8
Variations include using sliced nectarines, peaches, or raspberries.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 379. The excerpt below is the record exactly as published.
Claret Cup. — Pour a bottle of claret into a large jug, and add two glasses of sheiay, brandy, or any wine, spirit, or liquor that may be preferred, and half a glass of marischino. Put in the thin rind of a lemon and two table- spoonfuls of powdered sugar. Let it stand for half an hour till the sugar is dissolved, then put in a sprig of borage, balm, or verbena, or a little sliced cucumber. Just before using, add a bottle of soda or seltzer water and a large piece of ice
Cook this with the app: pantry check, scaling, and the assistant.