Cranberries
From The school kitchen textbook, 1915
The berries will jelly when cold.
Presented as published in 1915. 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
1810Calories
3 gProtein
469 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1810 kcal
Protein2.6 g
Carbohydrates469 g
Fiber20 g
Sugars426 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium462 mg
Calcium57 mg
Iron1.5 mg
Magnesium38 mg
Phosphorus62 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A17 mcg
Vitamin E7.5 mg
Vitamin K28 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline31 mg
Caffeine0 mg
Water732 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.
Cranberries 1 q. cranberries. 1 c. cold water. 2 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.