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Cider Cup

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. a sprig of borage
  2. a quart of cider
  3. Nutmeg
  4. Sherry
  5. Must
  6. Liqueur
  7. Lumps of sugar
  8. Ginger
  9. three slices of thin lemon-rind
  10. Brandy
  11. two wine
  12. a slice of crumb of bread toasted
  13. Water
  14. three slices of cucumber
  15. Beer
Contains GlutenSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. At the bottom of a large jug put a slice of crumb of bread toasted, grate half a small nutmeg over it, and place on it two or three slices of thin lemon-rind and half a dozen lumps of sugar.
  2. Pour over it two wine-glassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider.
  3. Mix well, put a sprig of borage or balm into it, and add a few lumps of pure ice.
  4. This should be used as soon as it is made.
  5. Time to make, ten minutes.
  6. Probable cost, 8d., exclusive of tihe brandy, sherry, and cider.
  7. Sufficient for a two-quart cup.
  8. CIDER CUP (another way).
  9. Take the thin rind of a lemon and three slices of cucumber;
  10. put them into a quart of cider, and set the vessel containing it on ice.
  11. Let this stand a quarter of an hour, then remove the lemon-peel and cucumber.
  12. Add half a wine-glassful of liqueur brandy, the same quantity of cura5oa, and two bottles of ginger beer.
  13. This last must be added immediately before the cup is served.
  14. Probable cost.
  15. Is.
  16. 2d.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Measuring jug