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Claret or Burgundy Cup
From Cookery for every household, 1914
Serves 2
There are many variations of this drink.
Presented as published in 1914. 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
90Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein1.2 g
Carbohydrates21 g
Fiber1.4 g
Sugars14 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.3 mg
Potassium247 mg
Calcium32 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline2.6 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 993. The excerpt below is the record exactly as published.
Claret or Burgundy Cup 1 bottle claret. 2 bottles soda or seltzer water. Loaf sugar to taste. A sprig of borage or verbena. Rind of 1 lemon. 1 inch cucumber. 1 glass brandy or liqueur, or 1 gill sherry
Cook this with the app: pantry check, scaling, and the assistant.