Weaker Claret-Cup
From Practical home cookery, 1906
This version is more suitable for casual occasions.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 61. The excerpt below is the record exactly as published.
a large lump of ice and a bottle of soda- water, taking care to pour the latter in carefully — i.e. to put the soda-water bottle almost into the cup. I have seen persons pour the soda-water from a height, thereby losing half the carbonic-gas, which ought to go into the cup to freshen it up, so to speak. All that the cup now requires is drinking. It is by no means a very cheap affair, as the sherry, brandy, and noyeau probably cost more than the claret. A cheaper form of cup, and one more suitable for use, as we have said, after cricket or rowing, is a bottle of claret with the same quantity of lemon, cucumber- peel, and sugar, two or three drops of essence of almonds, a large lump of ice, and two bottles of soda-water
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