Simple Claret Cup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Borage is the correct herb but may not be liked. Brandy and curaçao can be added but may prevent refreshment.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 294. The excerpt below is the record exactly as published.
Simple Claret Cup. — Extract the “ zest ” from the peel of a lemon by rubbing four lumps of sugar upon it. Pare another lemon as thinly as you can. Put the paring and the sugar into a large jug, and pour in a quart of claret. Mix all well together. Set the jug on ice for an hour. Just before serving add a pint of sparkling moselle, and two bottles of soda water. Put a few sprigs of balm into the jug. Borage is the correct herb to use, but the flavour is not always liked. The moselle is an immense improvement to Claret Cup. Brandy and cura9oa are often added, but they prevent the Cup from being refreshing. If they are added, the proportions for the above quantity are two gills of brandy and one of curaijo
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Cook this with the app: pantry check, scaling, and the assistant.