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Spiced Cranberries
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Pour into glasses and when perfectly cool, seal with melted paraffin, or cover securely with paper.
Presented as published in 1907. 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
599Calories
2 gProtein
153 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein1.6 g
Carbohydrates153 g
Fiber13 g
Sugars127 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium308 mg
Calcium53 mg
Iron1.1 mg
Magnesium25 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A9.9 mcg
Vitamin E4.3 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate3.6 mcg
Choline18 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 167. The excerpt below is the record exactly as published.
Spiced Cranberries Tie up in a small cheese cloth bag, 2 tablesp ground cinna- mon, 1 tablesp ground cloves and % tablesp ground allspice. FRUIT HONEY AND PASTE 247 and simmer slowly ^ hour in 1 cup water. Then add to the spiced water 7 lbs cranberries, ZVz lbs sugar and 2 cups cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.