Sauterne Cup

Ingredients

• 3 heaping tablespoons of sugar
• 1/2 pint of boiling water
• 1 cup of sugar
• 1 lemon
• 2 oranges
• 2 quarts of sauterne
• 1 bottle of seltzer
• Ice
• mint
• Pineapple
• strawberries

Method

1. 1

   Put the sugar in a bowl with the boiling water, stir until dissolved, and let cool.

2. 2

   Add the other cup of sugar and finely chipped ice.

3. 3

   Whip well, then squeeze in the juice of 1 lemon and 2 oranges.

4. 4

   Just before serving, add the sauterne and seltzer, ice, slices of orange, pineapple, and strawberries, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 98. The excerpt below is the record exactly as published.

SAUTERNE CUP Sugar, 3 heaping tablespoons, Boiling water, I/2 pi^it, Sugar, again, 1 cup. Lemon, 1, Oranges, 2, Sauterne, 2 quarts, Seltzer, 1 bottle. Ice, mint. Pineapple and strawberries. Put the sugar (3 tablespoons) in a bowl with the boiling •water, and stir it briskly till the sugar dissolves, then let it cool. When cool add to it the other cup of sugar, and a half pint of finely chipped ice. Whip these all up well, and then squeeze in the juice of 1 lemon and 2 oranges. Just before serving add the sauterne and the seltzer, a few pieces of ice, slices of orange, pineapple and a few straw- berries, and serve cold. TEA PUNCH Strong tea, 12 quarts, Apollinaris, 12 pints, Granulated sugar, 12 cups, Lemon-juice, 3 pints. Chipped, and lump ice. In making the tea, allow at least 4 teaspoonfuls of good tea to each quart of boiling water. Let it stand for 10 minutes after it is made, then strain off the liquor from the leaves. When it is cold, put a large lump of ice in a punch-bowl, and pour in the tea. Mix aU the other ingredients, stir in, 291 BEVERAGES AROUND-THE- WORLD COOK BOOK mixing well together, and keep it in a cold place, replenishing the serving bowl with this, and with ice, as required. This should make about 5 gallons. A handful of mint leaves, floating on the surface of the serving-bowl is a pleasant addition to the flavor, and looks attractive. Other fruits may be cut up and added. FRUIT SYRUPS PINEAPPLE SYRUP Loaf sugar, 3 pounds, Eggs (whites only), 2, Pineapple juice, 1 quart. Put the sugar into a granite pan or kettle, over the fire. Beat the whites of the eggs, and add them to 2 cups of clear water. Pour this over the sugar and set it over the fire to boil till clear. Remove it and let it get cold. Pare and grate enough pineapple to make a quart of juice and strain it into the syrup. Boil for 10 minutes, and then bottle. Cover the corks with melted wax. This makes a de- licious water-ice, and is better for flavoring than fresh pine- apples. LEMON SYRUP FOR BOTTLING Lemons, 18, Water, 2 quarts. Sugar, 6 pounds. Eggs (shells and whites only), 2. Scrub well 6 of the lemons, and chip off the thin yellow rind. Pour over this 1 pint of water and steep for an hour and then drain. Add 3 pints more of water, and the sugar, 292 AROUND-THE- WORLD COOK BOOK BEVERAGES and put over the fire. When the sugar is dissolved, add the shells of the eggs, and also the whites, beaten to a froth, and stir until the scum rises and the syrup is clear. Remove all the scum, add the strained juice of all the 18 lemons. Bring to the boiling point, skim, and bottle securely. FRUIT SYHTJP Red raspberries, 1 pint, Ripe currants, 1 quart. Granulated sugar, 2 cups, Cold water, 2 quarts. Bruise the fruit in a preserving kettle, with a potato-masher, add to it the water and sugar, and let it cook until the sugar is dissolved. Let it heat gradually, and after it begins to boil remove it from the fire, drain in a jelly-bag, into a large bowl. When it is clear and cool ice it, and sweeten it more, if it requires, and serve in small glasses. SUMMER DRINKS RASPBERRY SHRUB Red raspberries, 4 quarts, Vinegar, White sugar. Cover the raspberries with vinegar in a closed stone jar. Keep them in a cool place for 24 hours, then strain through a sieve or cloth, not pressing too closely. To each pint of juice allow a pound of lump sugar broken in small bits. Put this over the fire to simmer quietly, gently stirring. Skim, as long as any scum arises. When cold bottle in dry bottles, and cork well. 293 BEVERAGES AROUND-THE-WORLD COOK BOOK CURRANT WATER Kaspberries, 1 cup, Currants, 2 cups, Sugar syrup, 1 cup. Mash the raspberries and currants together, add a cup of water and bring to a simmer over the fire. Make a sugar syrup of sugar and water boiled to the thread stage. Strain the currant and raspberry juices, and add to it the cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.