Champagne Cider
From The helping hand (1872).
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A historical recipe
The helping hand, by Phil Somerset (1872).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Method
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- One barrel of good pale cider;
- 3 quarts spirit;
- honey or sugar, 6 pounds.
- Mix and let them stand for a fortnight, then fine with 1 quart of skim milk.
- This will be very pale ;
- and a similar article, ivhen bottled in champagne bottles, and silvered and labelled, has been often ^old for the genuine champagne.
- It appears very brisk if managed properly.
Cookware for this recipe
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Slotted spoon