Francatelli's Claret-Cup
From Practical home cookery, 1906
Ensure the lemon is fresh for best flavor.
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 Practical home cookery (1906) by A. G. Payne, page 62. The excerpt below is the record exactly as published.
ditto of burrage, one ounce of bruised sugar-candy. Place the ingredients in a covered jug embedded in rough ice for an hour and a quarter pre- viously to its being required for use, and then decanter it free from the herbs, etc.” I should think the fault in this cup would be that it would taste too sweet. For claret-cup FrancateUi recommends — ” One bottle of claret, one pint bottle of German seltzer- water, a small bunch of balm and burrage, one orange cut in shces, half a cucumber shced thick, a liqueur- glass of cogna
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