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Cranberry Juice Cocktail
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
133Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein0.4 g
Carbohydrates34 g
Fiber2.6 g
Sugars29 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.4 mg
Potassium72 mg
Calcium10 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.3 mcg
Vitamin E1 mg
Vitamin K3.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline4.4 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 50. The excerpt below is the record exactly as published.
CRANBERRY JUICE COCKTAIL 2 cups cranberries VY cup sugar 2 cups water 2 tablespoons lemon or orange juice
Cook this with the app: pantry check, scaling, and the assistant.