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Sangaree
From Cassell's dictionary of cookery, 1892
Serves 1
This is a sort of punch frequently drunk in the West Indies.
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 1706. The excerpt below is the record exactly as published.
Sangaree. — This is a sort of punch fre- quently drunk in the West Indies. It is com- posed of half madeira and half water, acidulated with lime-juice and sweetened with sugar. Sangaree (American). — Put a quarter of a pint of madeira or port into a large tumbler. Add two or three lumps of sugar and as much hot or cold water as will fill the glass. Grate nutmeg over the preparation
Cook this with the app: pantry check, scaling, and the assistant.