Cranberry Mixture
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
659Calories
3 gProtein
172 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein2.9 g
Carbohydrates172 g
Fiber12 g
Sugars143 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium22 mg
Potassium584 mg
Calcium57 mg
Iron1.6 mg
Magnesium35 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A8.5 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.2 mcg
Choline21 mg
Caffeine0 mg
Water317 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 78. The excerpt below is the record exactly as published.
Cranberry mixture on one side of square, moisten the edges with water, fold in triangle shape. Crimp the edges and prick over top with fork. Bake same as pies. Sprinkle with fine sugar. Serve hot with cheese. CRANBERRY MIXTURE 2 cups cranberries chopped moderately. J^ cup water. J^ cup raisins seeded and chopped. Few grains salt. \}/2 cups sugar. 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.