Tennis Cup

Name: Tennis Cup
Ingredients: eight tablespoonfuls of caster sugar; the finely peeled rind of two and the juice of four lemons; two wineglassfuls of brandy; the same of ginger syrup; four bottles of soda water; a spray or two of borage; the same of lemon-scented verbena

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

Nutrition per serving

445Calories

2 gProtein

119 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories445 kcal

Protein2.2 g

Carbohydrates119 g

Fiber5.6 g

Sugars105 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium5 mg

Potassium278 mg

Calcium53 mg

Iron1.3 mg

Magnesium16 mg

Phosphorus32 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water178 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

Tennis Gup. — Embed a large bowl in a tub of ice, and salt and put into it eight tablespoonfuls of caster sugar, the finely peeled rind of two and the juice of four lemons, two wineglassfuls of brandy, the same of ginger syrup, and, when the sugar is melted, pour to it foul’ bottles of soda water and throw in a spray or two of borage and the same of lemon- scented verbena

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