Cranberry Sauce

Ingredients

• just enough water to prevent burning
• three pounds of sugar
• a quart of water

Method

1. 1

   Stew berries with enough water to prevent burning until homogeneous.

2. 2

   Add clarified syrup made from equal weights of fruit and sugar, and stir while boiling.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 56. The excerpt below is the record exactly as published.

Cranberry Sauce. — Celery Sauce. — Drawn-butter Sauce. — Dutch Sauce. — ^Fish Sauce. — Lob- ster Sauce.— Sauce for Hockflsh. — Sauce for Roasted Wild Duck. — Egg Sauce. — Sauce for Venison. — Green Tomato Catsup. — Cold Tomato Sauce.- Sauce for Lettuce. — Mint Sauce for Lamb. —Apple Sauce for Goose. — Russian Sauce. — ^Tomato Catsup, Nos. 1,2, and 3. — A Nice Store Sauce. —Tomato Sauce. — Oyster Sauce. — Cucumber Sauce. — Bay Sauce. — Gooseberry Catsup. — Walnut Catsup, No. 1. — Walnut Catsup, No. 2. — Cucumbet Catsup — Worcestershire Sauce. CucuMBBB Catsup, No. 1. Take fair-sized cucumbers, such as are sliced for table use. Peel them and grate. To two quarts of grated cu- cumber put eight onions chopped fine, two table-spoonfuls of black pepper, three table - spoonfuls of salt, one tea- spoonful of Cayenne pepper, one pound of white sugar, and bottle, corking and sealing up tight. Cover with vinegar. Cucumber Catsup, Ko. 2. Take three dozen well-grown cucumbers and six white silver-skin onions. Peel both and chop as fine as possi- ble. Sprinkle upon them half a pint of salt, put the whole in a sieve, and let it drain for eight hours ; then take a teaoupful of mustard-seed^ half a cupful of ground black pepper, and mix them well with the cucumbers and onions. Put the whole in a stone jar, and fill with the Strongest vinegar. Close very tightly. VntQINiA COOKEHT-BOOK. Ill Tomato Savoy. Have the tomatoes peeled and sliced, and boil four pounds of the vegetable in one pint of vinegar and two pounds of sugar. Season with one ounce each of cinna- mon, cloves, and mace. Brown sugar seasons tomatoes better than white. Chelsea Sauce. Twenty-four large ripe tomatoes, eight white onions, six pods of red pepper, three pints of good vinegar, eight table-spoonfuls of brown sugar, a teacupful of salt, one table-spoonful of cinnamon, one table-spoonful of allspice, one of nutmeg, and one of cloves. Peel the tomatoes and chop up the onions. Boil all together well, strain, and seal up while hot. Many think this sauce superior to tomato catsup. Pepper Sauce. To one peck of green peppers and four firm heads of cabbage chopped fine, and sprinkled with salt, add, after they have been kept a day and the salt is drained from them, a handful of horseradish, shredded and cut into bits, three-quarters of a pound of mustard-seed, six large onions chopped, and a table-spoonful of turmeric (if you prefer a yellow color), with a gallon of vinegar. Boil the spices a few minutes in half the vinegar, and pour it boil- ing hot over the vegetables. After cooling add the rest of the vinegar, cold. Put away in wide-mouthed bottles. Cbanbbbby Sauce. Put the berries, after carefully picl^ing out defective ones, into a kettle with just enough water to prevent burning, and stew until the whole becomes a homogene- ous mass, with no semblance of whole berries, stirring all the time, and then add the clarified sirup previously pre- 112 VIRGINIA VOOKERT-BOOK. pared, and stir a few minutes while boiling. The sirup is made by allowing a quart of water to three pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.