Cranberries
From The art of German cooking and baking, 1922
Serves 2
Boil syrup 15 to 20 minutes longer and pour boiling hot over the berries.
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 164. The excerpt below is the record exactly as published.
CRANBERRIES. 1 lb. of cranberries Brandy paper % lb. of sugar % cup of water
Cook this with the app: pantry check, scaling, and the assistant.