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Preserved Cranberries
From Original White House Cookbook, 1887
Serves 20
Presented as published in 1887. 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
864Calories
1 gProtein
224 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories864 kcal
Protein0.8 g
Carbohydrates224 g
Fiber6.1 g
Sugars211 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium141 mg
Calcium17 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A5.1 mcg
Vitamin E2.2 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline9.4 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 272. The excerpt below is the record exactly as published.
PRESERVED CRANBERRIES. The cranberries must be large and ripe. Wash them and to six quarts of cranberries allow nine pounds of the best loaf sugar. Take three quarts of the cranberries and put them into a stewpan with a pint and a half of water
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