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Hock Julep
From The encyclopaedia of practical cookery, 1892
Serves 1
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 113. The excerpt below is the record exactly as published.
Hock Julep. — Put 1 wineglassful of Hock into a large glass, add a very little old whisky, mix in 1 wineglassful of syrup, fill up with broken ice, put a little mint on top, also a few thin slices of orange and lemon, then place a thin slice of pine-apple over all, sprinkle with powdered sugar
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