Champagrne Velvet
From Chafing-dish Recipes (1896).
Source
not stated by archive.org
Credit
From Chafing-dish Recipes (1896), printed page 78, digitised by the Internet Archive: https://archive.org/details/chafingdishreci00lemcgoog
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
Method
- Fill a large glass with 1 gill of porter and 1 gill of champagne, then serve.
Plating
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