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Cranberry Brink
From Cassell's dictionary of cookery, 1892
Serves 8
Adjust sugar to maintain the sharpness of the fruit.
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
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.
Cranberry Brink. — Put a tea-cupful of cran- berries into a cupful of water, and mash them. Boil, in the meantime, two quarts of water with one largo spoonful of oatmeal and a bit of lemon-peel ; add the cranberries, and sugar (but not too much, otherwise the fine sharpness of the fruit will be destroyed), a quarter of a pint of white wine
Cook this with the app: pantry check, scaling, and the assistant.