vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cooling Brink
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
332Calories
0 gProtein
77 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein0 g
Carbohydrates77 g
Fiber0 g
Sugars76 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium21 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.1 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1934. The excerpt below is the record exactly as published.
Cooling Brink. — Dissolve six table-spoonfuls of pounded sugar in a tumblerful of water, pour it into a large jug with a bottle of claret; stir, and add one bottle of champagne and two of soda water
Cook this with the app: pantry check, scaling, and the assistant.