White Wine Fillip
From Soyer's standard cookery, 1912
Serves 4
Well sweetened.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 268. The excerpt below is the record exactly as published.
White Wine Fillip. Take one bottle of sherry or Madeira, or champagne, or any other good white wine, a gill of Noyeau or Maraschino, the 396 STANDARD COOKERY. juice of half a lemon; add to it one quart of calves' foot jelly
Cook this with the app: pantry check, scaling, and the assistant.