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Madeira Julep
From The encyclopaedia of practical cookery, 1892
Serves 1
Refreshing drink.
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 447. The excerpt below is the record exactly as published.
Madeira Julep. — Put a wineglassful each of Madeira wine and syr ip into a large glass, add a very little brandy, fill up with ice, arrange a little mint and a few slices of water melon on the top, sprinkle with caster sugar, and serve. Madeira Sauce. — (1) Well beat the yolks of six eggs, pour them into a lined stewpan, and mix in 3 table-spoonfuls of caster sugar, the grated rind and strained juice of one small lemon, and 2J wineglassfuls of Madeira wine
Cook this with the app: pantry check, scaling, and the assistant.