Cranberry Sauce, Jam and Jelly
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Adjust sugar based on preference for sweetness.
Presented as published in 1895. 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
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 85. The excerpt below is the record exactly as published.
Cranberry Sauce, Jam and Jelly. Pick out all the soft berries and stems, wash and put over to stew with water epough to come to the top. To every quart of berries put one pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.