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Porter Cup
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a quart cup.
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 1302. The excerpt below is the record exactly as published.
Porter Cup. — Cut two small lemons into thin slices, and put them into a bowl, carefuUy leaving out the pips. Pour over them a tea- cupful of sherry and a pint of porter. Add the eighth of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.