Moselle Cup
From English and French cookery, 1890
Serve chilled.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 102. The excerpt below is the record exactly as published.
Moselle Cup. — Put a large slice of pineapple at the bottom of the jug, with a tablespoonful of powdered sugar ; pour over it a bottle of sound Medoc, insert a lump of ice as big as a baby’s head, and just when you want to serve it, add a pint bottle of good sparkling moselle
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