1871 The Gentleman's Table Guide by E Ricket and C Thomas

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No. l.-CHAMPAGNE CUP. |0 1 bottle of champagne, add 1 glass of cura9oa or brandy, the peel of half a lemon cut very thin, 4 slices of pineapple or apricots, a small quantity of white powdered sugar or candy to taste; some sprigs of borage, 1 bottle of soda water. PROCESS OP MIXING NO. 1. Place the ingredients in a covered jug, well immersed in rough ice for one hour; stir all together with a silver spoon, and when the cup has been well mixed, strain it off free from herbs, &c. Just previous to serving add some pieces of pure spring block ice, and the soda water. Use 2 bottles of soda if pure spring block ice is not used in the cup. Observe not to use much sugar in champagne cup. Note.—Any quantity can be made, these recipes being for one bottle only. No. 2.-CHAMPAGNE CUP. 30 1 bottle of champagne add 1 bottle of German seltzer water, a glass of Madeira or sherry, half a pint of strawberries, rasp berries, or red currants, or 4 slices of nectarines, peaches, or apricots, the peel of half a lemon cut