Francatelli Recipes for Drinking-Cups
Welcome to Celtnet's Francatelli Recipes for Drinking-Cups — This page gives you the entire contents of the Chapter: Drinking Cups: from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
DRINKING-CUPS.
1.—CLARET CUP.
Ingredients :—One bottle of Claret, one pint bottle of German Seltzer-water, a small bunch of balm, ditto of barrage, one orange cut in slices, half a cucumber sliced thick, a liqueur-glass of Cognac, and one ounce of bruised sugar·candy.
Process :—Place these ingredients in a covered jug well immersed in rough ice, stir all together with a silver spoon, and when the cup has been iced for about an hour, strain or decanter it if free from the herbs, &c.
2.—BADMINTON CUP.
Ingredients :—One bottle of red Burgundy, one quart of German Seltzer-water, the rind of one orange, the juice of two, a wine-glass of Curaçao, a bunch of balm, ditto of burrage, a sprig of verbena, one ounce of bruised sugar·candy, a few slices of cucumber.
Process :—Place these ingredients in a covered jug imbedded in rough ice for about an hour previously to its being required for use, and afterwards decanter the cup free from the herbs, &c.
3.—CHAMPAGNE CUP.
Ingredients :—One bottle of Champagne, one quart bottle of German Seltzer-water, two oranges sliced, a bunch of balm, ditto of burrage, one ounce of bruised sugar·candy.
Process :—Place these ingredients in a covered jug imbedded in rough ice for an hour and a quarter previnously to its being required for use, and then decanter it free from the herbs, &c.
4.—SAUTERNE CUP.
Ingredients :—One bottle of Sauterne, one pint of Vichy-water, two oranges sliced, a bunch of balm, ditto of burrage, one ounce of bruised sugar-candy.
Process :—Place these ingredients in a covered jug embedded in ice for an hour and a quarter previously to the cup being required for use, and then decanter it.
5.—MOSELLE CUP.
Ingredients :—One bottle of sparkling Moselle, one art of German Seltzer-water, a bunch of balm, ditto of burrage, two oranges sliced, one ounce of bruised sugar-candy.
Process :—P1ace these ingredients in a covered jug, imbedded in rough ice for an hour and a quarter previnously to the cup being required for use, and then decanter it free from the herbs, &c.
6.—PINE-APPLE CUP.
Ingredients :—Eight ounces of pine-apple sliced very thin, one bottle of Aï wine, a sprig of verbena, a wineglass full of Maraschino, one quart bottle of double soda-water, one ounce of bruised sugar-candy.
Process :—Thoroughly embed the wine and the soda-water in rough ice for an hour previously to its being required for use; and then, first place the slices of pine-apple, the verbena, the Maraschino, and the sugar-candy in a glass jug, and afterwards add thereto the iced wine and soda-water.
7.—CHABLIS CUP.
Ingredients :—One bottle of Chablis, one pint of German Seltzer-water, one bunch of balm, ditto of burrage, one orange sliced, one ounce of bruised sugar-candy.
Process :—P1ace these ingredients in a covered jug embedded in rough ice for an hour and a quarter previously to its being required for use, and then decanter the cup free from the herbs, &c.
8.—BEER CUP.
Ingredients :—One quart of stout or porter, half an ounce of moist sugar, a small slice of bread toasted brown, and a small quantity of grated nutmeg and ginger. Mix these ingredients in a jug, and allow the cup to steep for half an hour previously to its being drank.
Note.—Ale cup is made in a similar manner. These cups are more particularly adapted for being handed round with cheese.
9.—CYDER CUP.
Ingredients :—One quart of Cyder, one pint of German Seltzer-water, a small glass of Cognac, a bunch of balm, ditto of burrage, a sliced orange, one ounce of bruised sugar-candy.
Process :—Place the ingredients in a covered jug embedded in ice for an hour and a quarter, and then decanter the cup free from herbs, &c.
Note.—Any other aërated water may be substituted for Seltzer, or the cup may be prepared without the addition of any water.
10.—PERRY CUP.
This is prepared in the same manner as Cider cup, substituting, of course, Perry for Cyder.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter: Drinking Cups.
DRINKING-CUPS.
Ingredients :—One bottle of Claret, one pint bottle of German Seltzer-water, a small bunch of balm, ditto of barrage, one orange cut in slices, half a cucumber sliced thick, a liqueur-glass of Cognac, and one ounce of bruised sugar·candy.
Process :—Place these ingredients in a covered jug well immersed in rough ice, stir all together with a silver spoon, and when the cup has been iced for about an hour, strain or decanter it if free from the herbs, &c.
Ingredients :—One bottle of red Burgundy, one quart of German Seltzer-water, the rind of one orange, the juice of two, a wine-glass of Curaçao, a bunch of balm, ditto of burrage, a sprig of verbena, one ounce of bruised sugar·candy, a few slices of cucumber.
Process :—Place these ingredients in a covered jug imbedded in rough ice for about an hour previously to its being required for use, and afterwards decanter the cup free from the herbs, &c.
Ingredients :—One bottle of Champagne, one quart bottle of German Seltzer-water, two oranges sliced, a bunch of balm, ditto of burrage, one ounce of bruised sugar·candy.
Process :—Place these ingredients in a covered jug imbedded in rough ice for an hour and a quarter previnously to its being required for use, and then decanter it free from the herbs, &c.
Ingredients :—One bottle of Sauterne, one pint of Vichy-water, two oranges sliced, a bunch of balm, ditto of burrage, one ounce of bruised sugar-candy.
Process :—Place these ingredients in a covered jug embedded in ice for an hour and a quarter previously to the cup being required for use, and then decanter it.
Ingredients :—One bottle of sparkling Moselle, one art of German Seltzer-water, a bunch of balm, ditto of burrage, two oranges sliced, one ounce of bruised sugar-candy.
Process :—P1ace these ingredients in a covered jug, imbedded in rough ice for an hour and a quarter previnously to the cup being required for use, and then decanter it free from the herbs, &c.
Ingredients :—Eight ounces of pine-apple sliced very thin, one bottle of Aï wine, a sprig of verbena, a wineglass full of Maraschino, one quart bottle of double soda-water, one ounce of bruised sugar-candy.
Process :—Thoroughly embed the wine and the soda-water in rough ice for an hour previously to its being required for use; and then, first place the slices of pine-apple, the verbena, the Maraschino, and the sugar-candy in a glass jug, and afterwards add thereto the iced wine and soda-water.
Ingredients :—One bottle of Chablis, one pint of German Seltzer-water, one bunch of balm, ditto of burrage, one orange sliced, one ounce of bruised sugar-candy.
Process :—P1ace these ingredients in a covered jug embedded in rough ice for an hour and a quarter previously to its being required for use, and then decanter the cup free from the herbs, &c.
Ingredients :—One quart of stout or porter, half an ounce of moist sugar, a small slice of bread toasted brown, and a small quantity of grated nutmeg and ginger. Mix these ingredients in a jug, and allow the cup to steep for half an hour previously to its being drank.
Note.—Ale cup is made in a similar manner. These cups are more particularly adapted for being handed round with cheese.
Ingredients :—One quart of Cyder, one pint of German Seltzer-water, a small glass of Cognac, a bunch of balm, ditto of burrage, a sliced orange, one ounce of bruised sugar-candy.
Process :—Place the ingredients in a covered jug embedded in ice for an hour and a quarter, and then decanter the cup free from herbs, &c.
Note.—Any other aërated water may be substituted for Seltzer, or the cup may be prepared without the addition of any water.
This is prepared in the same manner as Cider cup, substituting, of course, Perry for Cyder.