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Muscat Cup
From Cassell's dictionary of cookery, 1892
Serves 1
This makes a cheap and very refreshing drink in summer.
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 112. The excerpt below is the record exactly as published.
This dry Muscat of Alexandria can be bought for about 30s. a dozen, or even cheaper, and, when the specimens are good, is well worth double the money. We would strongly advise connoisseurs and epicures to make a trial. A very delicious cup, superior to Moselle cup, can be made from this wine, by mixing it with soda-water, sugar, a few slices of lemon, and a lump of ice
Cook this with the app: pantry check, scaling, and the assistant.