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Frozen Cranberries
From Boston Cooking-School cook book, 1896
Serves 4
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
615Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories615 kcal
Protein2.1 g
Carbohydrates156 g
Fiber6.1 g
Sugars132 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium205 mg
Potassium140 mg
Calcium69 mg
Iron6.3 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.2 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline10 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 4 servings.
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 77. The excerpt below is the record exactly as published.
FROZEN CRANBERRIES 4 cups cranberries 21% cups sugar 1% cups boiling water
Cook this with the app: pantry check, scaling, and the assistant.