Another Way (Cranberry Sauce)
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
905Calories
1 gProtein
234 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories905 kcal
Protein1.3 g
Carbohydrates234 g
Fiber10 g
Sugars213 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium36 mg
Potassium241 mg
Calcium53 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline16 mg
Caffeine0 mg
Water1193 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 20. The excerpt below is the record exactly as published.
a cup of sugar may be added next. Now beat up the whites of your eggs, and .sift two t(‘a.spoons of bak¬ ing powder into two cups of flour, add eggs and flour alternately. Bake in jelly pans, and while it is baking whip one pint of sweet cream, with half a cup of pulverized sugar, when stiff add two bananas, spread this mixture over one layer, and put other layer on top, serve hot. You can u.se less sugar if desired. BERRY SHORTCAKE. Make a rich biscuit dough, make it into.tw’o layers and hake one on top of the other. After baked take off top layer spread h»wer layer with butter, cover with well .sea.soned fruit, cover with top layer. Serve with sweet cream. S. K. CRANBERRY SAUCE. <Bie half pint water, one pint sugar, one (|uart cranberries. Boil slowly, and mash cranb(*rries to a jelly, then put into moulds. (THK PENNSYLVANIA (JERMAX (’OOK HOOK. 27 ANOTHER WAY. One pint cranberries, two pints water
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