Cranberry and Apple Mounde

Name: Cranberry and Apple Mounde
Ingredients: one pint of cranberries; four good sized apples; one and one-half cups granulated sugar; juice of one lemon; unbeaten whites of two eggs

From Dainty recipes, 1950

Presented as published in 1950. 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

1781Calories

16 gProtein

427 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1781 kcal

Protein16 g

Carbohydrates427 g

Fiber20 g

Sugars386 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol372 mg

Sodium151 mg

Potassium1019 mg

Calcium118 mg

Iron3.1 mg

Magnesium59 mg

Phosphorus308 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D2 mcg

Vitamin C69 mg

Vitamin A183 mcg

Vitamin E5.2 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1 mg

Folate50 mcg

Choline334 mg

Caffeine0 mg

Water948 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.

CRANBERRY AND APPLE MOUNDE Cook together one pint of cranberries and four good sized apples in barely enough water to keep from burning. When soft put through a collendar and for each pint of this mixture add one and one-half cups granualted sugar, and juice of one lemon. Return to stove for five minutes. Let cool and add unbeaten whites of two eggs

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