Cool Cup (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a quart cup.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 406. The excerpt below is the record exactly as published.
Cool Cup (another way). — Put a slice of hot toast, and a quarter of a pound of sugar into a largo tankard. Pour over these three table- spoonfuls of brandy, six of sherry, and a pint of good ale. Lay a sprig of balm or borage
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