Lord Saltoun's Claret Cup
From A bachelors cupboard, 1906
A versatile drink that can be served hot or cold.
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
Nutrition per serving
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium77 mg
Potassium11 mg
Calcium20 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 60. The excerpt below is the record exactly as published.
some white lump SALTOUN'S sugar and pour over it a glass of sherry. CLARET Then add a bottle of claret — even plain CUP ■ J- • 'U A vin ordinaire will answer — and sugar to taste; also a bottle of soda water and nutmeg, If liked
Cook this with the app: pantry check, scaling, and the assistant.