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Cranberry Roll
From The encyclopædia of practical cookery, 1890
Serves 4
Serve with sweet or wine sauce.
Presented as published in 1890. 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
65Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein0.7 g
Carbohydrates17 g
Fiber5.1 g
Sugars6.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.8 mg
Potassium114 mg
Calcium11 mg
Iron0.3 mg
Magnesium8.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4.3 mcg
Vitamin E1.9 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline7.8 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 521. The excerpt below is the record exactly as published.
Cranberry Roll. — Put lqt. of Cranberries
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