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Eskriek Park Cider Cup
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
This recipe makes two quarts of Cup.
Presented as published in 1898. 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
566Calories
2 gProtein
117 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein2.4 g
Carbohydrates117 g
Fiber2.7 g
Sugars103 g
Total Fat3.4 g
Saturated Fat2.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1013 mg
Potassium274 mg
Calcium52 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Choline19 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 294. The excerpt below is the record exactly as published.
Eskriek Park Cider Cup. — (Family Recipe.)— To make two quarts of Cup. First take the peel of a lemon, twelve lumps of sugar, and a little water. Boil to a syrup, so as to extract the flavour of the peel. Then put into a jug some sprigs of borage, some slices of cucumber and of lemon, and a little grated nutmeg. Add a pint of sherry, a bottle of cider, one glass of ale, and a bottle of soda water
Cook this with the app: pantry check, scaling, and the assistant.