vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberries, To Preserve
From Cassell's dictionary of cookery, 1892
Serves 5
Time: twenty minutes after it comes to a boil. Sufficient for one pound of fruit.
Presented as published in 1892. 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
740Calories
0 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories740 kcal
Protein0.4 g
Carbohydrates192 g
Fiber3.3 g
Sugars185 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5 mg
Potassium77 mg
Calcium10 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.7 mcg
Vitamin E1.2 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline5 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 416. The excerpt below is the record exactly as published.
Cranberries, To Preserve.— Pick the cranberries (reject the injured berries), and to every pound of fruit allow two pounds of sugar. Pour a cupful of water into the preser\'ing-pan, CBA ( 159 ) CRA and place in it altomate layers of cranberries and sugar. Boil gently and skim carefully. The preserve must be kept in closely-covered jars. Time, twenty minutes after it comes to a boil. Sufficient, one pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.