Tankard Cup

Ingredients

• a slice of toast
• the eighth of a nutmeg
• two inches of thin lemon-rind
• the juice of half a lemon
• a pint of mild ale
• a table-spoonful of brandy
• a table-spoonful of white wine
• a table-spoonful of cajpillaire

Method

1. 1

   Place toast in a goblet, grate nutmeg over it, add lemon rind and juice.

2. 2

   Mix ale, brandy, white wine, and cajpillaire, then pour over the toast.

3. 3

   Optionally add a sprig of mint or borage.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1961. The excerpt below is the record exactly as published.

Tankard Cup. — Make a slice of toast, put it in a large goblet, and grate over it the eighth of a nutmeg. Add two inches of thin lemon-rind, and squeeze upon it the juice of half a lemon. MLx a pint of mild ale with a table-spoonful of brandy, a table-spoonful of white wine, and a table-spoonful of cajpillaire

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