Champagne Cup III
A historical recipe from Joe Tilden's Recipes for Epicures, by Joe Tilden (1907).
A historical recipe
Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Project Gutenberg eBook #12069.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Joe Tilden's Recipes for Epicures, by Joe Tilden (1907). Digitised by Project Gutenberg, eBook #12069 (https://www.gutenberg.org/ebooks/12069). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- three ounces of sugar
- one quart of apollinaris
- one quart of orgeat
- one pint of brandy
- a glass of Jamaica rum
- a glass of Maraschino
- three quarts of champagne
Method
- Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat.
- Beat this well.
- Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino.
- Strain into a bowl of ice and just before serving, pour in three quarts of champagne.