Cranberry Water

Ingredients

• 1 breakfast-cupful of Cranberries
• 2qts. of water
• 1 table-spoonful of oatmeal
• the thinly-pared rind of a lemon
• 3 table-spoonfuls of caster sugar
• 2 wineglassfuls of white wine

Method

1. 1

   Pick about 1 breakfast-cupful of Cranberries, put them in a mortar, bruise, and mix with them 0.5 pint of cold water.

2. 2

   Mix 1 tablespoonful of oatmeal with a small quantity of water, then put it in a saucepan with nearly 2 quarts of water and the thinly-pared rind of a lemon.

3. 3

   When boiling, stir the Cranberries in with the oatmeal, mix in 3 tablespoonfuls of caster sugar and 2 wineglassfuls of white wine.

4. 4

   Stir the above mixture and let it simmer for fifteen minutes, then strain through a fine hair sieve, and leave it till cool before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 521. The excerpt below is the record exactly as published.

breakfast-cupfuls of Cranberries, wash them well, and put into a saucepan with 4 pint of water ; sprinkle I teacupful of moist sugar over the top, cover over the pan, and cook for thirty minutes ; then mash the berries with a spoon, remove the pan from the fire, and stir up well ; it is then ready for use. Cranberry Tart. — Put lqt. of Cranberries into a saucepan with 1 gill of water and 3oz. of powdered sugar, place it on a hot stove, stir lightly with the spatula, and cook for fifteen minutes. Remove from the fire, rub the fruit through a sieve into a basin, and pour it into a flat dish lined with paste. Place it in the oven and bake for twenty minutes ; take it out and let it cool. Beat the whites of three eggs to a stiff froth, and mix in 3oz. of powdered sugar ; spread half of this over the tart, flatten the surface with a knife, put the remainder into a pastry-bag, and decorate with any design. Sprinkle over a good supply of caster sugar, brown the tart for about ten minutes in the oven, let it get cold, and serve. Cranberry Tartlets. — Line six fluted tart-moulds with 41b. of puff paste, mask them with 3oz. of apple marmalade, over this put 12oz. of Cranberry sauce, dust them over with powdered sugar, and bake in a moderate oven for twenty minutes. Take them out, dust the edges with more sugar, and glaze it in the oven. Take them out again and let them cool, turn them out of the moulds, cover with a thin coating of apple jelly, and serve. Cranberry Water. — Pick about 1 breakfast-cupful of Cran- berries, put them in a mortar, bruise, and mix with them | pint of cold water. Mix 1 table-spoonful of oatmeal with a small quantity of water, then put it in a saucepan with nearly 2qts. of water and the thinly-pared rind of a lemon. When boiling, stir the Cranberries in with the oatmeal, mix in 3 table-spoon- fuls of caster sugar and 2 wineglassfuls of white wine

Cook this with the app: pantry check, scaling, and the assistant.