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Cucumber Champagne
From The encyclopædia of practical cookery, 1890
Serves 4
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 222. The excerpt below is the record exactly as published.
1 pint of Champagne into a bowl, add two slices of cucumber, a little borage, and 1 teacupful of water, and let this stand for two hours or more. Strain it into a jug, pour in 1 wineglassful of sherry, 5 liqueur-glassful of maras- chino, and add also a little syrup
Cook this with the app: pantry check, scaling, and the assistant.