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Cranberry Mound
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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
46Calories
0 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein0.4 g
Carbohydrates9.9 g
Fiber0.3 g
Sugars7 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.1 mg
Sodium61 mg
Potassium15 mg
Calcium3.8 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus30 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline0.3 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 51. The excerpt below is the record exactly as published.
Cranberry Monnd Make a rich biscuit dough, roll out Vz inch thick, cut into four different sized circles, ranging from two to six inches. Cover each circle with a layer of finely chopped cranberries and a thick sprinkling of sugar
Cook this with the app: pantry check, scaling, and the assistant.