Tennis Cup

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

eight tablespoonfuls of caster sugar ↝ Sugar, NFS [Sugars and honey]
the finely peeled rind of two lemons ↝ Lemon, raw [Citrus fruits]
the juice of four lemons ↝ Lemon, raw [Citrus fruits]
two wineglassfuls of brandy ↝ Brandy [Liquor and cocktails]
the same of ginger syrup ↝ Tea, ginger [Tea]
four bottles of soda water ↝ Water, tap [Tap water]
a spray or two of borage ↝ Borage, raw [Vegetables and Vegetable Products]
the same of lemon-scented verbena ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (5)

Embed a large bowl in a tub of ice, and salt.
Put into the bowl eight tablespoonfuls of caster sugar, the finely peeled rind of two and the juice of four lemons, two wineglassfuls of brandy, the same of ginger syrup.
When the sugar is melted, pour to it four bottles of soda water.
Throw in a spray or two of borage and the same of lemon-scented verbena.
Ice well, and serve in small glasses with a toddy ladle.

Original Text · last edited 4 days ago

Tennis Cup.—Embed a large bowl in a tub of ice, and salt and put into it eight tablespoonfuls of caster sugar, the finely peeled rind of two and the juice of four lemons, two wineglassfuls of brandy, the same of ginger syrup, and, when the sugar is melted, pour to it four bottles of soda water and throw in a spray or two of borage and the same of lemon-scented verbena. Ice well, and serve in small glasses with a toddy ladle.

Notes

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