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 Sherry with sugar, lemon and ice, always drunk through a straw. Of unknown origin, but mentioned in Dickens' 'Martin Chuzzlewit' of 1844. Connected only by name to the fruit cobbler.  Original Receipt from 'La cuisine anglaise', 1894 by Alfred SuzanneLe sherry cobbler se prepare ainsi. Mettez dans un grand verre deux cuillerees à bouche de glace pilee, une cuilleree de sucre en poudre, un peu de curaçao et un verre de xerès. Ajoutez une tranche de citron ou d'orange sans pepins. Servez accompagne d'un chalumeau de paille. To prepare sherry cobbler. Place in a large glass two spoonfuls of crushed ice, a spoonful of powdered sugar, a little curacao and a glass of sherry. Add a slice of lemon or orange, with seeds removed. Serve with a straw.  |
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