{"id":7817,"slug":"claret-cup","title":"CLARET CUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the strained juice of one and one-half lemons","two tablespoons of powdered sugar","one tablespoon of red curaçao","three cups of claret","one cup of apollinaris water","a few slices of orange or pineapple, or both","a few maraschino cherries","the rinds from two cucumbers","a good-sized lump of ice","a bunch of mint"],"ingredients_norm":["strained juice of and half lemon","powdered sugar","red curacao","claret","apollinaris water","few slices of orange or pineapple or both","few maraschino cherry","rinds from cucumber","sized lump of ice","mint"],"steps":["Squeeze into a glass pitcher the strained juice of one and one-half lemons, add two tablespoons of powdered sugar, one tablespoon of red curaçao; then pour in three cups of claret, and one cup of apollinaris water.","Mix thoroughly, add a few slices of orange or pineapple, or both, and a few maraschino cherries.","Cut the rinds from two cucumbers without breaking them, hang them on the inside of the pitcher from the top; drop in a good-sized lump of ice and serve at once in thin glasses.","Place a bunch of mint at the top of the pitcher."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w96:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"4ffd4c3c6fb8805bc7f4f9ffff16d0e9e8d46438e9edacf5c169bab9b6b52fd7","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/claret-cup"}