Claret Sangaree
From How we cook in Tennessee .., 1906
Serves 20
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 144. The excerpt below is the record exactly as published.
Claret Sangaree. — Two dozen oranges, two dozen lemons; grate the rind of half dozen oranges and lemons on one and one- half pounds sugar; let stand two hours, then squeeze the juice of the oranges and lemons on the sugar, add one quart water and strain, then add one quart claret. Before using add three or four pounds of ice
Cook this with the app: pantry check, scaling, and the assistant.