Champagne Cup
From Mrs. Beeton's household management (1907).
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A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British 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. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Method
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- Ingredients.
- — i bottle of champagne, i liqueur glass of brandy, 2 bottles of seltzer or soda water, £ a teaspoonful of Maraschino, a few fine strips of lemon peel.
- Method.
- — When the time permits it is much better to ice the liquor which forms the basis of a " cooling cup " than to reduce the temperature by adding crushed ice.
- Place the champagne and seltzer water in a deep vessel, surround them with ice, cover them with a wet woollen cloth, and let them remain for i hour.
- When ready to serve, put the strips of lemon rind into a large glass jug, add the Maraschino and liqueur brandy, pour in the soda water and serve at once.
- If liked, a teaspoonful of castor sugar may be added, but it should be stirred in gradually, otherwise the wine may overflow.
Plating
Cookware for this recipe
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Vegetable peeler
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Wooden spoon
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Measuring jug