vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Cup
From Dora's cook book, 1888
Serves 6
Presented as published in 1888. 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
203Calories
4 gProtein
42 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein4 g
Carbohydrates42 g
Fiber3.8 g
Sugars1.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium539 mg
Potassium88 mg
Calcium161 mg
Iron16 mg
Magnesium17 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A0.7 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline7.7 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 79. The excerpt below is the record exactly as published.
CRANBERRY CUP. Put a cupful of fresh cranberries into a basin with the same quantity of cold water and mash them up. Have ready boiling in a saucepan three pints of water, into which an ounce of lemon rind and a tablespoonful of oatmeal has been put.” Add to this the crushed cranber- ries and sugar enough to sweeten it, also a gill of white wine
Cook this with the app: pantry check, scaling, and the assistant.