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Cranberry Relish
From Boston Cooking-School cook book, 1896
Serves 1
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
478Calories
3 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein2.9 g
Carbohydrates123 g
Fiber14 g
Sugars96 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium23 mg
Potassium527 mg
Calcium101 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A8.5 mcg
Vitamin E3.7 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate48 mcg
Choline16 mg
Caffeine0 mg
Water404 g
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 76. The excerpt below is the record exactly as published.
CRANBERRY RELISH 2 cups cranberries 34 cup sugar 1 whole orange
Cook this with the app: pantry check, scaling, and the assistant.