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Holmby Cup
From Cassell's dictionary of cookery, 1892
Serves 1
No specific serving size or cost provided.
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 723. The excerpt below is the record exactly as published.
Holmby Cup. — Dissolve two ounces of pounded louf sugar in a pint of claret. Add a wine-glassful of brandy, a bottle of soda-water, and two table-spoonfuls of crushed ice
Cook this with the app: pantry check, scaling, and the assistant.