Claret Julep
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 383. The excerpt below is the record exactly as published.
Claret Julep. — Put a little more than a wineglassful of Claret into a large glass with an equal quantity of syrup, and add a* dash of rye whisky ; fill up the glass with ice, arrange a little mint or balm on the top, and put in a few ripe berries of any fruit in season
Cook this with the app: pantry check, scaling, and the assistant.