Cider Cup
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 2 ingredients
- One quart of cider
- a sprig of mint
Method
- One quart of cider, two bottles of soda water, one bottle of lemonade, one heaping tablespoonful of granulated sugar, a sprig of mint, and two inches of cucumber.
- Cut the cucumber into slices without peeling it.
- Place it in a pitcher with the sugar, cider, and mint.
- Allow it to stand, on ice if possible, for two hours.
- Then add the lemonade and soda water and a few pieces of ice, removing the mint.
Plating
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