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Baked Cranberries
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
329Calories
1 gProtein
85 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein0.7 g
Carbohydrates85 g
Fiber5.1 g
Sugars74 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium115 mg
Calcium12 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 76. The excerpt below is the record exactly as published.
BAKED CRANBERRIES 1 cup cranberries
Cook this with the app: pantry check, scaling, and the assistant.