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Cup

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Ingredients 8 ingredients

  1. Cut
  2. one wine
  3. Sherry
  4. a pound of white sugar
  5. Nutmeg
  6. Brandy
  7. Lemons
  8. Water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% 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 “Lemons, raw, without peel”, 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

  • 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. Take the juice of three lemons and the peel of one, cut very thin;
  2. add a pint, or rather more, of water, and about half a pound of white sugar, and stir the whole well;
  3. then add one bottle of sherry, two bottles of cyder, and about a quarter of a nutmeg grated down.
  4. Let the cup be well mixed up, and add a few heads of borage, or balm if you have no borage;
  5. put in one wine glass of brandy, and then add about another quarter of a nutmeg.
  6. Let it stand for about half an hour in ice before it is used.
  7. If you take champagne instead of cyder, so much the better.

Plating

Cookware for this recipe

  • Chef's knife
  • Grater
  • Vegetable peeler
  • Wooden spoon