Cider Cup
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 quart of sweet cider
- ½ pint of white grape juice
- 1 pint of carbonated water
- a pint of crushed
Cook safely
- 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
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- 1 quart of sweet cider, ½ pint of white grape juice, 1 pint of carbonated water, Mint, Skinned and seeded malaga grapes, Shredded pineapple.
- Mix the cider and grape juice and pour over a pint of crushed or cracked ice;
- add a quarter of a pineapple finely shredded and the malaga grapes, and when ready to serve pour in the carbonated water.
Plating
Cookware for this recipe
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Chef's knife