1869 Cooling Cups and Dainty drinks by William Terrington

I

18C

Ilot Cups.

sweeten to taste, and mix.

This can be used either

as a cool or hot cup. Porter Cup. — Bottle of porter, wine-glass of sherry, h bottle of claret, £ nutmeg (grated), sugar to taste. Mix the nutmeg and sherry ; in a quarter of an hour, strain ; put these together, in a jug, with a slice of cucumber and a large lump of ice. Porter Cup. — Bottle of Burton (No. 1), bottle of London porter, pint of shaven ice, bottle of lemonade. Hot Cup. — Warm a pint of good ale ; add 1 oz. of sugar, 1 oz. of mixed spice, glass of sherry ; when nearly boiling, pour it on a round of buttered toast. ’ Tween-Peck Cup, or a Splitting Headache . Put into £ pint of rum L doz. crushed cloves, a little cinnamon, ginger, and nutmeg ; strain in an hour, with pressure ; add equal quantities of lime- juice, and 2 quarts of bottled ale. Copus Cup. — Stick a lemon full of cloves, which roast before a fire till of a dark brown ; while roasting, make a mixture of J pint of brandy, £ pint of noyeau, ^ oz. cinnamon (bruised) let this be well stirred ; then put the lemon into a bowl, give it a squeeze with a spoon ; add a toast of bread, and lay the lemon on the bread ; add 4 oz. pounded sugar ; pour on 2 quarts of hot old ale