Donaldson's Cider Cup
A historical recipe from Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869).
A historical recipe
Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869). Project Gutenberg eBook #45255.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 ingredients
- a sprig of mint
- two quarts of old bottled cider
- a glass of brandy
- a glass of noyau
- one wine
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
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- To a bottle of cider add one wine-glass of sherry, one liqueur-glass of orange-brandy, half a liqueur-glass of Curaçoa, and before drinking add a bottle of seltzer-water, a sprig of mint, and two or three lumps of ice.
- The "Field" Cider Cup.
- Mix together two quarts of old bottled cider, sweeten to taste, taking care that the sugar is perfectly melted, add half a nutmeg grated, a little powdered ginger, a glass of brandy, a glass of noyau, cut a lemon into it in moderately thin slices, and let it remain there.
- Make it two hours before wanted, and stand in some ice.
- There is no better recipe than the above.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater