two, pour the Claret into a larger glass, pour in a bottle of
lemonade✪ Claret Fizz, and drink while it is effervescing.
Claret Ice. — Pour a pint of Claret into a basin, add the
strained juice of three lemons, together with the zest
rubbed off with lumps of sugar ; pour in a wineglassful of
brandy and half the quantity of rum, add sufficient simple
syrup to sweeten✪ Claret Ice, pour the mixture into the freezer, and
then into a mould packed in ice. When set, turn it out and
serve.
Claret Jelly. — (1) Put into an enamelled saucepan ^lb. of lump
sugar, 10 drachms of gelatine, i ■ pint of Claret, and i wine-
glassful of brandy, and let it soak for ten minutes. Pare
very thin the yellow rind of half a lemon, put it, together
with | lb. of currant jelly, into a saucepan with the wine
and gelatine. Put the saucepan on the stove and stir till
it boils, then draw it to the side and let it simmer for five
minutes. Wet the inside of a jelly mould with cold water,
strain the jelly into it, and when quite cold turn out into a
glass dish and serve.
(2) Put loz. of isinglass into a saucepan with f pint of
Claret, and boil it until melted ; then mix in -fib. of loaf
sugar, and stir until the sugar is dissolved. Take the
saucepan off the fire and mix with the contents 1 teacupful
of raspberry-juice, 5- wineglassful of brandy, and the
juice of a small lemon or half a large one. Strain the
mixture through a jelly-bag into a jelly-mould, previously
rinsing the mould out with a little cold water. Stand it on
ice or in a cool temperature until set. Sweeten 1 pint of
cream to taste with caster sugar, flavour it with a few
drops of essence of vanilla, and whip to a stiff snow.
Dip the mould containing the jelly in warm water, wipe it
and turn the contents out on to a fancy dish ; pour the
whipped cream over and round it, and serve.
Claret Julep. — Put a little more than a wineglassful of
Claret into a large glass with an equal quantity of syrup,
and add a* dash of rye whisky ; fill up the glass with ice,
arrange a little mint or balm on the top, and put in a few
ripe berries of any fruit in season✪ Claret Julep. Drink through straws.
Claret Puffs. — Mix a breakfast-cupful of Claret with 1{>
breakfast-cupfuls of thick cream ; sweeten the mixture to
taste with caster sugar✪ Claret Puffs ; cover the basin with a cloth and
let it stand for one night. On the following- morning whisk
the mixture well, and skim off the froth as it comes to
the top, placing it on a fine hair sieve to drain. Pile the
froth on to a dish, pour some rich sweetened cream round it
and serve it as soon as possible. Another way of serving it
is to cover the bottom of a dish with cream that has been
sweetened with caster sugar, then to put the froth on it in
table-spoonfuls, letting them float about.
Claret Syrup.- — Mix lqt. of good syrup, in a pint of good
Claret✪ Claret Syrup.
Frozen Claret. — Put into a bowl lqt. of orangeade and a
pint of Claret, and mix in a syrup made with 41b. of sugar✪ Frozen Claret.
Turn the whole into a freezer, work it well until nearly
frozen, pour it into glasses, and serve while icy cold.
Imitation Claret. — Chop fine, or pass through a mincing
machine, 71b. of raisins, put them with lib. of the “ mother
of Claret” (a cake formed of Claret leaves), and lgall. of
boiled red rhubarb or red gooseberry juice, into a barrel
with a tap at the bottom, add a pinch of crimson salts,
cover over with a cloth, and allow the whole -to ferment ✪ Imitation Claret
Page 383 · 10 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
two, pour the Claret into a larger glass, pour in a bottle of lemonade, and drink while it is effervescing.
Claret Ice. — Pour a pint of Claret into a basin, add the strained juice of three lemons, together with the zest rubbed off with lumps of sugar ; pour in a wineglassful of brandy and half the quantity of rum, add sufficient simple syrup to sweeten, pour the mixture into the freezer, and then into a mould packed in ice. When set, turn it out and serve.
Claret Jelly. — (1) Put into an enamelled saucepan ^lb. of lump sugar, 10 drachms of gelatine, i ■ pint of Claret, and i wineglassful of brandy, and let it soak for ten minutes. Pare very thin the yellow rind of half a lemon, put it, together with | lb. of currant jelly, into a saucepan with the wine and gelatine. Put the saucepan on the stove and stir till
it boils, then draw it to the side and let it simmer for five
minutes. Wet the inside of a jelly mould with cold water, strain the jelly into it, and when quite cold turn out into a glass dish and serve.
(2) Put loz. of isinglass into a saucepan with f pint of Claret, and boil it until melted ; then mix in -fib. of loaf
sugar, and stir until the sugar is dissolved. Take the
saucepan off the fire and mix with the contents 1 teacupful of raspberry-juice, 5- wineglassful of brandy, and the juice of a small lemon or half a large one. Strain the mixture through a jelly-bag into a jelly-mould, previously rinsing the mould out with a little cold water. Stand it on ice or in a cool temperature until set. Sweeten 1 pint of cream to taste with caster sugar, flavour it with a few drops of essence of vanilla, and whip to a stiff snow. Dip the mould containing the jelly in warm water, wipe it and turn the contents out on to a fancy dish ; pour the whipped cream over and round it, and serve.
Claret Julep. — Put a little more than a wineglassful of Claret into a large glass with an equal quantity of syrup, and add a* dash of rye whisky ; fill up the glass with ice, arrange a little mint or balm on the top, and put in a few ripe berries of any fruit in season. Drink through straws.
Claret Puffs. — Mix a breakfast-cupful of Claret with 1{> breakfast-cupfuls of thick cream ; sweeten the mixture to taste with caster sugar ; cover the basin with a cloth and let it stand for one night. On the following- morning whisk the mixture well, and skim off the froth as it comes to the top, placing it on a fine hair sieve to drain. Pile the froth on to a dish, pour some rich sweetened cream round it and serve it as soon as possible. Another way of serving it is to cover the bottom of a dish with cream that has been sweetened with caster sugar, then to put the froth on it in table-spoonfuls, letting them float about.
Claret Syrup. — Mix 1 qt. of good syrup, in a pint of good Claret.
Frozen Claret. — Put into a bowl 1 qt. of orangeade and a pint of Claret, and mix in a syrup made with 41b. of sugar. Turn the whole into a freezer, work it well until nearly frozen, pour it into glasses, and serve while icy cold.
Imitation Claret. — Chop fine, or pass through a mincing machine, 7 lb. of raisins, put them with 1 lb. of the "mother of Claret" (a cake formed of Claret leaves), and 1 gall. off
boiled red rhubarb or red gooseberry juice, into a barrel
with a tap at the bottom, add a pinch of crimson salts,
cover over with a cloth, and allow the whole -to ferment
Records on this page
Frozen ClaretClaret JellyClaret FizzClaret IceClaret JulepClaret PuffsClaret SyrupClaret SyrupFrozen ClaretImitation Claret