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A historical recipe from Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897).

A historical recipe

Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious, by Edward Spencer (1897). Project Gutenberg eBook #43278.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly v, by Edward Spencer (1897). Digitised by Project Gutenberg, eBook #43278 (https://www.gutenberg.org/ebooks/43278). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Large tumbler.
  2. Equal quantities (a liqueur glass of each) of maraschino, curaçoa, brandy, with a little orange peel, and sugar.
  3. Add a glass of champagne, and a small bottle of seltzer water.
  4. Ice, and mix well together.
  5. Stir with a spoon.