Cranberry Shape

Ingredients

• 1 quart of cranberries
• sugar to taste

Method

1. 1

   Boil cranberries with sugar in water until reduced to a pulp.

2. 2

   Cut a slice of bread 0.5 inch thick, butter it, and lay it in the bottom of a mould.

3. 3

   Cut strips of bread like lady fingers and arrange around the sides of the mould.

4. 4

   Mash the stewed cranberries through a colander into the mould until full, cover with a slice of buttered bread, butter side down.

5. 5

   When cold, it should turn out solid.

6. 6

   Serve with cream, whipped or plain.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 6. The excerpt below is the record exactly as published.

sugar to taste, 1 tea- spoonful each of extract of cinnamon and lemon. Mix the rice flour with a little cold milk ; pour upon it a pint of boiling milk, which has been flavored ; sweeten to taste with loaf sugar j boil gently until it thickens, stirring all the time ; place in a mould till cold. Serve on a glass dish and ornament with raspberry preserve. 9. — Cranberry Shape. Boil some cranberries with sugar in water till reduced to a pulp. Take a plain mould, 20 February. cut a slice of bread % inch thick and butter it, lay it in bottom of mould, cut strips of bread like lady fingers and arrange closely around sides of mould. Then mash the stewed cranberries through a colander into the mould till full, cover with a slice of but- tered bread, butter side down; when quite cold, it should turn out solid. Serve with cream, whipped or plain, i quart of cran- berries

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