Rhenish Cup—“The Scots Greys’ Rhenish Cup.” (Four Recipes.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (11)
No. 1
  1. Take with each bottle of light hock about 1 doz. sprigs of woodruff, 1/4 of an orange cut in small slices, and about 2 ozs. pounded sugar.
  2. The herbs are to be removed after having been in the wine half an hour or longer, according to taste.
  3. A bottle of sparkling wine added to 4 or 5 bottles of still hock is a great improvement.
  4. Add a little ice.
No. 2
  1. Instead of woodruff and orange, take to each bottle of hock about 1/2 pt. of highly-flavored strawberries.
  2. Sugar as in No. 1.
  3. Leave the fruit in the wine about an hour.
No. 3
  1. Take some thin slices of pineapple instead of the strawberries.
  2. Otherwise make same way.
No. 4
  1. Take to each bottle of hock a highly-flavoured peaches, peeled and cut in pieces.
  2. Sugar also as in No. 1.
Original Text
Rhenish Cup—“The Scots Greys’ Rhenish Cup.” (Four Recipes.) (“Mai Trank” is the most popular beverage on the Rhine.) No. 1. Take with each bottle of light hock about 1 doz. sprigs of woodruff, ¼ of an orange cut in small slices, and about 2 ozs. pounded sugar. The herbs are to be removed after having been in the wine half an hour or longer, according to taste. A bottle of sparkling wine added to 4 or 5 bottles of still hock is a great improvement. Add a little ice. No. 2. Instead of woodruff and orange, take to each bottle of hock about ½ pt. of highly-flavored strawberries. Sugar as in No. 1. Leave the fruit in the wine about an hour. No. 3. Take some thin slices of pineapple instead of the straw-berries. Otherwise make same way. No. 4. Take to each bottle of hock a highly-flavoured peaches, peeled and cut in pieces. Sugar also as in No. 1.
Notes
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