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Durrell Stables Survayer of the Meltings Gold Pot Book, April 25, 1814
Page 52
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Cider Cup - Two bottles of Sparkling Cider 1 glass of Curacoa 1 glass of Brandy 1/4 lb of Sugar; the juice strained, and the peel of 1 Lemon rubbed on Sugar; slices of Cucumber or sprigs of Borage - Pour 1/2 pint of boiling water on the Sugar: when dissolved and cool, add the Brandy, juice liqueur and cucumber. in a few minutes add the Cider and a quart of shaven Ice - use immediately - Cider Cup. Two bottles of sparkling cider 1/4 lb of Sugar, the juice strained, and the peel of one lemon - slices of Cucumber or sprigs of Borage - Pour 1/2 a pint of boiling water on the Sugar, when dissolved and cool add one glass of Brandy and one glass of Curacoa
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Cider Cup - Two bottles of Sparkling Cider 1 glass of Curacoa 1 glass of Brandy 1/4 lb of Sugar; the juice strained, and the peel of 1 Lemon rubbed on Sugar; slices of Cucumber or sprigs of Borage - Pour 1/2 pint of boiling water on the Sugar: when dissolved and cool, add the Brandy, juice liqueur and cucumber. in a few minutes add the Cider and a quart of shaven Ice - use immediately - Cider Cup. Two bottles of sparkling cider 1/4 lb of Sugar, the juice strained, and the peel of one lemon - slices of Cucumber or sprigs of Borage - Pour 1/2 a pint of boiling water on the Sugar, when dissolved and cool add one glass of Brandy and one glass of Curacoa
Szathmary Culinary Manuscripts and Cookbooks
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