Claret Cup with Maraschino
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Adjust the amount of maraschino based on the quality of the claret used.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 143. The excerpt below is the record exactly as published.
claret cup witl'i maraschino housekeepers should be careful not to use too large a quantity. Suppose a claret cup is made from a quart bottle of claret, two or three slices of lemon, one bottle of soda-water, a little syj-up, and a strip of cucumber peel
Cook this with the app: pantry check, scaling, and the assistant.