1871 Oxford Night Caps a collection of receipts for making various beverages used in the university

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sugar according to taste, Wenham Lake Ice, three or four sprigs of borage. Claret Cup should be made an hour previous to the time wanted. Mix the claret, brandy, curacoa, capillaire, and lemon peel together, then add the soda water, borage, and Wenham Lake ice before useing it. CHAMPAGNE CUP. Two bottles of Champagne, two bottles of soda water, half a wine glass of brandy, half a wine glass of curacoa, the peel of one lemon (very thin), Whenham Lake ice, one table– spoonful of powdered sugar. Mix all the ingredients together except the ice, which add when serving. MOSELLE CUP. Two bottles of sparkling Moselle, two bottles of soda water, half a wine glass of brandy, half a wine glass of curacoa, the peel of one lemon

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