Claret Cup (Oxford)
From The housewife's referee, 1898
Serves 20
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
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 (Oxford). — Pour out two bottles of claret, one pint of sherry, one wineglass of brandy, one of noyeau, and sweeten to taste ; add a little extract of borage, one pint of ice shavings. When ready to serve, add two bottles of seltzer water, and one of champagne
Cook this with the app: pantry check, scaling, and the assistant.