Source: Modern American Drinks page: 34
1 lump loaf sugar
Ingredient: loaf sugarAlso Known As: sugarloaf What it is: Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.
Angostura bittersto saturate sugar
Ingredient: Angostura bittersWhat it is: Bitters
1 lump ice
Ingredient: iceWhat it is: Additive
The new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1 piece lemonpeel
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
Ingredient: ciderAlso Known As: apple cider, soft cider What it is: Cider
Common name in the U.S. and Canada for an unfiltered, unsweetened, non-alcoholic beverage produced from apples. This untreated cider is a seasonally produced beverage of limited shelf-life enjoyed in the autumn. In the rest of the world, "cider" is a fermented beverage sometimes called "hard cider".
Saturate a lump of cut-loaf sugar with Angostura bitters. Place it, with one lump of ice and a small piece of lemon peel, in a thin cider-glass, then fill up with cold cider. Stir with spoon and serve.